Recipes
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| Irish Carrot Soup |
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Protein
0 g |
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Fats
0 g |
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Carbs
0 g |
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Calories
0 |
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Rating: Not Yet Rated
Prep Time: 10 min.
Cook Time: 30 min.
Servings: 16
Submitted By: Peter
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Ingredients
Instructions
Irish Carrot Clove Soup
1 Tbsp. butter
1 Tbsp. olive oil
2 lbs. carrots, peeled and sliced
1 large onion, finely chopped
6 garlic cloves, peeled
5 whole cloves
4 cups vegetable broth or water
1 Tbsp. lemon juice
¼ cup brown sugar
¼ cup chilled whipping cream
Chopped fresh parsley
Preparation
Heat oil and butter in a large, heavy saucepan over medium heat. Add carrots, onions, garlic and cloves and sauté until onion is translucent, about eight minutes. Add 3½ cups broth or water. Cover and simmer until carrots are soft, stirring occasionally, about 30 minutes.
Remove cloves from broth and discard. Puree soup in blender. Return soup to saucepan and mix in lemon juice and sugar. Season to taste with salt and pepper. Thin to desired consistency with more broth.
Whisk cream in medium bowl just until slightly thickened, about 10 seconds. Stir soup over medium heat until heated through. Ladle into bowls, drizzle with cream and top with parsley.
Roast Her Stuffed Loin of Pork with Apple Sauce
5 lbs. loin of pork with the fat cap still on
Fresh Herb Stuffing
12 oz. butter
3 oz. chopped onion
12 cups approx. breadcrumbs
2 Tbsp. chopped herbs (parsley, thyme, chives, marjoram, savory, perhaps very little sage or rosemary)
Salt and freshly ground pepper
Gravy
1 pint chicken stock
Roux (optional, for thickening)
Apple Sauce
1 lbs. cooking apples
2 Tbsp. water
3 cups sugar, depending on how tart the apples are
Preparation
To make the stuffing: Sweat the onions gently in the butter for five or six minutes. When softened, stir in the crumbs and herbs and a little salt and pepper to taste. Cool.
Preheat the oven to 375F. Put the meat fat side down and sprinkle with salt and pepper. Spread the stuffing over the meat, roll up tightly and tie with cotton string. Season the rind with salt. Roast on a rack, until internal temperature reaches 140 degrees, about 1 hour and 15 minutes.
To make the gravy: De-grease the roasting pan. Add the chicken stock and de-glaze the pan. Bring to the boil. Season and thicken with a little roux, if desired. Herbs may be added to the gravy. Serve with crispy, roast potatoes.
To make the Apple Sauce: The trick with Apple Sauce is to cook it covered on a low heat with very little water.Peel, quarter and core the apples. Cut the pieces into two and put in a stainless steel or cast iron saucepan with sugar and water. Cover and put over a low heat. As soon as the apple has broken down, beat into a puree, stir and taste for sweetness. Serve warm.
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