IrishPubSoup < GuthrieFamily

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---+++ Irish Pub Soup

*Ingredients*
| 1 lb | bacon cut into 1" pieces |
| 2 lg | carrots, peeled and sliced |
| 1/2 c | celery tops, chopped |
| 2 lg | leeks, washed and thinly sliced |
| 4 lbs | russet potatoes, peeled and cut into 1" cubes |
| 2 14.5 oz cans | beef broth |
| 6 c | water |
| 1 12oz bottle | ale |
| 1 tsp | salt |
| 1/2 tsp | grated nutmeg |
| 1/2 tsp | pepper |
| 2 c | shredded cheddar |
| 1/2 c | chopped parsley |

In a 6-quart soup pot, brown bacon over medium heat till crisp--10 to 15 minutes.  Remove bacon with a slotted spoon and discard all fat from pan.

In same pan, combine carrots, celery tops, leeks, potatoes, broth, and water. Cover and heat to boiling over high heat.  Reduce heat to medium, cover and cook 35-40 minutes untill all vegetables are very soft.

Reduce heat to low, and, using an electric hand mixer, on medium speed, beat together all ingredients in pot until smooth, about 5 minutes.   

Stir in ale, salt, nutmeg and pepper.  COver and cook on low for 5 minutes.  Just before serving add cheese, bacon and parsley



-- Main.JMagGuthrie - 26 Nov 2009 - from "365 One-Dish Meals" by Natalie Haughton
Topic revision: r1 - 2009-11-26 - JMagGuthrie