By Miriam Rossow
Sunday I worshiped at University Lutheran Chapel. One of the ways the congregation serves the students that worship with them is to provide the very basic need of food! So each Sunday after service they serve a soup lunch.
This particular Sunday, Sue and her husband Ray signed up for soup. Having Irish roots they went all out Irish! It was a delicious meal and so I asked for the recipes. Sue told me she is sure an old Irish women overcooked her potatoes and then called it dinner! The recipe is so simple and absolutely delicious.
They served the soup with the side garnishes of green onions, shredded cheese, and real bacon bits. Enjoy and go ahead and celebrate St. Patrick’s day late with these two easy recipes!
Recipes from the kitchen of Sue Kelly
Irish Leek and Potato Soup
10 medium Potatoes
3 Leeks, Sliced
8 cups water
2-3 T. milk
Peel and cut potatoes. Add water, potato and leeks to pot. Cook until potatoes are tender. Put potato mixture into blender and blend until smooth. Be careful it is hot! Return to pot and mix in milk and heat until warm. Serve with Shredded cheese, bacon and sliced green onions if desired.
Irish Soda Bread
2 ½ C Flour
3 T brown Sugar
½ tsp salt
1 tsp baking soda
2 tsp baking powder
½ C Yellow raisins or Currants
1 ½ C. Buttermilk
Mix all dry ingredients together. Add 1 cup buttermilk—mix together then add another ½ cup buttermilk. Knead and fold minimally to a round loaf. Bake at 350 for 30 minutes (I go less to avoid it being too dry). Remove and coat top via brush with egg yolk and 2 T. milk mixture. Bake 10 more minutes. Check with toothpick-bake until nothing clings to stick.
