The recipe is based on the soup my granny made for us when we visited her on their farm in the mountains of Ireland. I have added a few things that granny never used, but I'm sure if she had grown it or raised it, it would have
been added to the pot!
The soup can be vegetarian or add chicken for the bonus effects for cold & flu. Both versions are delicious! Vegetarians, please forgive the addition of chicken, just omit that step when making your own.
Step 1: Ingredients:special Notes for Vegetarian Version
4 litres chicken stock - bought or home made or 4 litres of water & stock cubes.
Again for vegetarians you can use "chicken style" vegetable stock like I have here or use water & veg stock cube.
Step 2: Ingredients : Root Vegetables
1 swede or turnip
Optional: 1 potato
Step 3: Ingredients: Allium
2 medium leeks
2-3 cloves garlic (not in original recipe, but good for colds)
Step 4: Ingredients: Other Vegetables
3corn on the cob -again another extra not used by granny, can either use fresh or frozen, but on the cob adds an extra sweet & nutty dimension
3-4 celery sticks
Step 5: Ingredients: Seasoning
Salt and pepper to taste
Step 6: Prepare Root Vegetables
Step 7: Prepare Allium
Peel & chop garlic cloves.
To prepare the leeks, cut off the root & green tops, I forgot to take the before & after photos of this part! Take off the outer layer of the leek, cut in half and rinse under running cold water to ensure any dirt trapped between the layers is removed. Slice leeks.
Add to soup pot.
Step 8: Prepare Corn
Step 9: Prepare Pumpkin or Squash
Put into soup pot.
Step 10: Prepare Celery
Step 11: Finishing Off the Prep
Add a grinding of salt & pepper- add less rather than more as it is easier to add more at the end when the soup is cooked.
You can now add the optional extras of 1/2 a cup of red lentils & 1/2 a cup of pearl barley to the pot. I always add this to my vegetarian soup.
If you are choosing to add chicken, pop it in now. Like the corn it will be tender once cooked and can be cut up at the end.
Step 12: Cooking the Soup
Remove the corn cobs carefully they will be hot. I use tongs. Cut down the length of each Cobb to remove the kernels & return kernels to the pot.
Do the same with the chicken, remove pieces from the pot & remove the cooked meat from the bones, returning meat to the pot.
Step 13: Serving the Soup
We like it with crusty bread. Granny used to make her own soda bread along with it. Don't have the recipe for that one!
The vegetarian option is really nice with bread & a mature cheddar type cheese.
I hope you enjoy.
It has been suggested that this could be made in a slow cooker, but being so used to cooking it on the stove top I've never tried it.
This freezes well & has always gone down a treat with friends & neighbours when they've been sick. I always make the vegetarian option when I go to visit a new mum as a freezer standby meal.