Irish Soup developed by Irish Food Board for use in pubs
1. In a stockpot or large saucepan over medium heat, warm the oil. Add the bacon and cook for 2 to 3 mins, or until nearly crisp. With a slotted spoon, remove a few pieces and reserve for garnish. Stir in onion, potatoes, and most of zucchini (Save some for garnish). Cover and cook, stirring once or twice, for 5 to 7 mins or until onion and zucchini are soft but not browned. Stir in the stock and bring to a boil. Reduce heat and simmer, covered for 12 to 15 mins, or until potatoes are tender. Remove fro heat and cool.
2. Working in batches, transfer the soup to a food processor or blender and puree until smooth. Return soup to the pot, whisk in the cheese and half-and-half, season with salt and pepper. Simmer until heated through
3. To serve, ladle into bowl and garnish with reserved bacon, zucchini slices, and parsley
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (620g) | ||
Recipe Makes: 6 | ||
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Calories: 461 | ||
Calories from Fat: 238 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.4g | 35 % | |
Saturated Fat 10.9g | 55 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 52.8mg | 16 % | |
Sodium 983.6mg | 34 % | |
Potassium 1221.1mg | 32 % | |
Total Carbohydrate 36.9g | 11 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 33g | ||
Protein 19.8g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 461
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