Question: What does a 7-course Irish meal usually consist of?
Answer: A boiled potato and a 6-pack of Guinness
Actually, truth be told, Irish cuisine has come a long way. In celebrating my Irish heritage this month, I’ve decided to highlight a few Irish-inspired recipes and share them with you. This recipe, Watercress & Lime Soup, is not mine (but I have tweeked it). It comes from a lovely Irish cookbook called The Irish Isle.
A couple of things I like about this cookbook – One, it comes paired with an adorable traditional Irish Music CD. And secondly, the cookbook highlights the recipes of talented Irish chefs featuring New Irish Cuisine served at popular castles, manor houses and country house hotels around the Irish isle. I chose this particular recipe because it’s served at the Ashford Castle, the castle my sisters and I stayed at when we visited the mothercountry for the very first time.
Watercress runs wild in Ireland. It’s been used in Irish cooking since ancient times. The lime in this recipe gives it a wonderful tanginess. Hope you like it!
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 leek (white part only), chopped
- 1 cup diced, peeled celery root
- 6 cups vegetable stock
- 10 ounces de-stemmed watercress (or 5 oz. watercress & 5 oz. baby spinach)
- ½ cup non-dairy cream (optional)
- Juice of 2 small limes
- In a large soup pot over medium-low heat, heat oil. Add onion, leek and celery root and cook until tender, about 7 minutes.
- Stir in vegetable stock and simmer for 30 minutes, stirring occasionally. Stir in the watercress, raise the heat to high, and bring to a boil.
- Puree the soup using a handheld blender (or transfer to a food processor). Gently stir in cream and lime juice until well blended.