Irish Soups & Broths
In Ireland soups and broths are a filling meal in their own right and would have been made in the home in the hearth of a big open fire and then poured into metal urns and carried out to the men working in the fields to be eaten along with great big chunks of bread that was so fresh it was still warm.
To-day, we still follow the soup recipes that have been handed down from generation to generation and still in parts of Ireland you will find a woman out cutting fresh young nettles to make a nettle soup or down at the fishmongers to get some fresh caught cockles the main ingredient in the marvellous seafood Cockle Soup.
The secret it a great soup is to use fresh vegetables and to make it in plenty of time that it has all day to simmer away happily and fill the house with those mouth watering aromas.
Irish Soup Recipes
- How to make Irish Potato Soup
- The Irish Farm House Broth for a cold day
- How to cook Nettle Soup
- How to make seafood dish Cockle Soup
- Traditional Irish smoked Fish Soup
- Cream of Turnip Soup Recipe
- How To Cook Parsnip & Apple Soup
- Preparing Pea & Ham Soup
- How to make Irish Skink (Broth)
- Cooking Leek and Oatmeal Broth
Irish Recipe Books
Simply Delicious Irish Christmas
Ms. Allen is a member of the International Association of Cooking Professionals, Euro-Toques, and the Irish Food Writer's Guild. She lives up to her culinary reputation daily, but she outdid herself when she prepared a St. Patrick's Day breakfast for the president of the United States and 150 guests.
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Irish Traditional Cooking
A wonderful introduction to traditional Irish cooking. Over 300 Recipes from Ireland.
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The Country Cooking of Ireland
Andrews offers a culinary feast with everything from nested eggs and steak-and-kidney pie to Arlington chicken liver p t and battered sausages. Given its proximity to the ocean, fish and shellfish dishes are well represented, including mussels in cream and monkfish in beer batter.
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The Irish Pub Cookbook
It's a celebration of over 70 pub classics: thick soups and stews; savory tarts and meaty pies; big bowls of salad (times change!); and desserts of the seconds-are-always-appropriate variety.
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