5lbs white potatoes
1 large onion, chopped
stick of butter
6 TBS flour
3 cans milk
salt and pepper to taste
fresh parsley, chopped
Garnish: Grated Cheddar Cheese, Real Bacon Bits
Peel potatoes and cut in to bite size pieces. Put in large soup kettle. Add just enough water to cover potatoes. Cook until tender but still firm. Removed from heat. Skim off 3-4 cups of the water.
While potatoes are cooking, chop onion and cook in large pan in butter. When the onions start to brown, add flour. Stir well and cook a few minutes. Slowly add milk. Stir until heated. Pour milk mixture in to kettle with potatoes and stir gently to mix. Add salt and pepper to taste. Before serving, add parsley to soup and stir to mix. After ladling in to soup bowls, garnish with grated cheese and bacon bits if desired.
Irish Soda Bread
I have tried several recipes for Irish Soda Bread, but this one from Jeff Smith, The Frugal Gourmet, is my favorite.
6 cups all purpose flour
2 tsp baking soda
2 tsp baking powder
3 TBS corn starch
2 tsp sugar
1 tsp salt
2 1/2 cups buttermilk
Preheat oven to 375 degrees. Add all dry ingredients in a large bowl and mix well. Pour all the buttermilk in to the bowl at once. Stir using a wooden spoon, just until dough forms. Pour contents of the bowl on to floured board and knead a minute or two until everything comes together.
Divide dough in two equal portions and shape each in to a round loaf. Place loaves on a large ungreased non stick cookie sheet. Press to flatten slightly. Sprinkle a little flour on top of each loaf. Cut an X on the top of each loaf. (I usually cut a pentacle for the Sabbat breads) Let rest 10 minutes.
Bake on the middle rack of the oven for 40 minutes or until golden brown. Loaves sound hollow when done. Cool on racks.
NOTE: While I love the Irish Soda Bread Baking Dish I have (pictured), it is more decorative for me as I prefer the free shaped loaf this recipe makes.
























