THE COOKBOOK:
Adare Manor * Ashford Castle * Dromoland Castle * Marlfield House * Newport House * Park Hotel Kenmare * The Shelbourne
MUSIC CLIPS
Give Me Your Hand
Jockey to the Fair
Brian Boru's March
Connachtman's Rambles
Innisheer
The Hunt
SAMPLE RECIPE:
Leek and Potato Soup
4 tablespoons (2 oz/60 g) butter
1 1/4 pounds (625 g) leeks, cleaned and sliced (white part only)
1 cup (4 oz/125 g) chopped onion
3/4 cup (3 oz/90 g) chopped celery
4 cups (32 fl. oz./1 l) chicken stock or canned low-salt chicken broth
8 to 10 ounces (250 to 315 g) potatoes, peeled and chopped
Leaves from 1 sprig fresh thyme
1 fresh sage leaf
Salt and freshly ground black pepper to taste
1/2 cup (4 fl. oz/125 ml) heavy (whipping) cream
In a large saucepan over medium-low heat, melt the butter and sautι the leeks, onion, and celery until the onion is translucent, about 7 minutes; do not allow the vegetables to brown. Add the stock or broth, potatoes, thyme, and sage. Simmer for 20 minutes, or until the vegetables are tender. Transfer to a blender or food processor and purιe. Season with salt and pepper and strain through a fine-meshed sieve into a saucepan. Stir in the cream and serve.
Makes 4 servings
From The Irish Isle by Sharon O'Connor, page 139
|
$30.00 $19.96
Special Discount!
|
|
