Recipe for cooking county clare irish root soup

Soups for Salads :: Copy-Cat Soups

County Clare Irish Root Soup

Source: County Clare, Milwaukee, Wisconsin

2 Tbsp. extra virgin olive oil
1 Tbsp. butter
2 lb. carrots, peeled and sliced
2 leeks (white part only), sliced
6 cloves garlic, peeled and chopped
2 lb. sweet potatoes, peeled, halved,
    boiled and oven-roasted (see note)
4 C. chicken stock
2 C. whipping cream plus whipped cream for garnish
Pin. of salt
Pin. of white pepper
2 Tbsp. sugar

Heat oil and butter in lrg., heavy saucepan over med. heat. Add carrots, leeks, garlic and sweet potatoes. Saut until leeks are translucent, about 8 min.

Add stock and cream. Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 min.

Puree soup in batches in blender. Return soup to same saucepan. Add salt, pepper and sugar. Taste and adjust seasonings.

Stir soup over med. heat until heated through. Ladle into bowls and top with whipped cream. Makes approximately 6 servings.

NOTE: Boil potatoes about 10 min., then oven-roast by placing potatoes on baking sheet in 350 degree F oven about 30 min., or until browned and tender.