Ingredients
Butter: 40 g
Onion: 1 (diced)
Leek: 1 (sliced)
Carrots: 2 (diced)
Celery stick: 1 (diced)
Medium potato: 1 (peeled and diced)
Vegetable or chicken stock: 1 l
Cream: 100 ml
Salt and white pepper: to taste
Fresh parsley: optional
Serve this vegetable soup with a fresh bread roll as “one of the most underrated dishes” for your St. Patrick’s Day meal, says chef Aidan McGee. For him, it is not just the taste of fresh vegetables blended into a puree, but also a nostalgic reminder of home. “It evokes fond memories of joyful celebrations at Irish weddings.”
How to make Cream of Vegetable Soup
01.
Cook the Vegetables
- Melt the butter in a stockpot over medium heat.
- Add the onion, leek, carrots, and celery and sweat gently for 5–6 minutes until softened.
02.
Simmer the Soup
- Add the diced potato and the stock.
- Bring to a simmer and cook for about 20 minutes, until the vegetables are tender.
03.
Blend the Soup
- Use an immersion blender to puree the soup until smooth.
04.
Finish and Season
- Stir in the cream and season with salt and white pepper to taste.
- Garnish with fresh parsley if desired.
