olga_d_ont
Well-known member
IRISH SAINT PATRICK’S SOUP
4 tablespoons butter or margarine
1 cup raw diced potatoes
1/2 cup sliced onions
1 cup sliced mushrooms
1 pound spinach
4 cups chicken stock or bouillon
1/4 teaspoon ground cloves
1/2 cup Irish oatmeal
Salt and pepper to taste
Heavy cream
Melt butter over a low heat. Add diced potatoes, sliced onions and mushrooms. Cover skillet and sauté vegetables for 8 to 10 minutes until soft and translucent.
Wash spinach, pick of tough stems and chop finely. Add potatoes, onions, mushrooms and spinach to stock. Season with salt and pepper and 1/4 teaspoon ground cloves. Add 1/2 cup Irish oatmeal. Simmer for 20 minutes.
Serve with heavy cream floating on top.
Serves 4-6.
The Irish Heritage Cookbook
4 tablespoons butter or margarine
1 cup raw diced potatoes
1/2 cup sliced onions
1 cup sliced mushrooms
1 pound spinach
4 cups chicken stock or bouillon
1/4 teaspoon ground cloves
1/2 cup Irish oatmeal
Salt and pepper to taste
Heavy cream
Melt butter over a low heat. Add diced potatoes, sliced onions and mushrooms. Cover skillet and sauté vegetables for 8 to 10 minutes until soft and translucent.
Wash spinach, pick of tough stems and chop finely. Add potatoes, onions, mushrooms and spinach to stock. Season with salt and pepper and 1/4 teaspoon ground cloves. Add 1/2 cup Irish oatmeal. Simmer for 20 minutes.
Serve with heavy cream floating on top.
Serves 4-6.
The Irish Heritage Cookbook