Here is a traditional St. Patrick's Day soup adapted from Irish chef Darina Allen's Ballymaloe Cooking School Cookbook (Pelican). It's a fabulous peppery soup before a rich meal.
Servings: 4
Ingredients
2 tablespoons butter
½ cup peeled potatoes, diced
½ cup chopped onion
Salt and freshly ground pepper
1¼ cups water, or chicken or vegetable stock
1¼ cups milk or table cream
2 bunches chopped watercress, stalks removed
Salt and freshly ground pepper
Method
Melt butter in heavy saucepan until it foams. Add potatoes and onions and toss until coated. Sprinkle with salt and pepper.
Cover and cook over low heat for 10 minutes, until vegetables are soft. Add stock and milk. Bring to a boil, reduce heat and cook until potatoes are soft, about 5 to 8 minutes.
Add watercress and simmer, uncovered, until watercress is cooked, about 2 minutes. Do not overcook, or soup will lose its fresh green colour.
Purée soup in a blender and adjust seasoning. Serve immediately.