Leek and potato soup, also known as brotchán foltchep (from the Irish words meaning “broth” and “leeks”), is one of Ireland’s most popular soups. Once thickened with oatmeal, today’s leek broth is thickened with potatoes and then buttermilk or…

Onion soup is a surefire hit on anyone’s winter menu. Instead of using only yellow onions, this soup uses three — yellow, red, and shallots — adds Guinness to flavor the broth, and tops it with hearty, thick-cut croutons with melted blue cheese — Cashel Blue preferred! You can make the croutons…

While carrots have a long growing season in Ireland, I generally think of them as a springtime vegetable since they’re obligatory with a St. Patrick’s Day meal of bacon and cabbage and, of course, as the favorite food of Easter bunnies! As we welcome spring today, how about a tasty recipe for Carrot Soup, one that I…

When the wind whips, as is often the case in January and February, a bowl of soup is a welcome offering at lunch or dinner. When it’s creamy, rich, seafood-laden chowder, it’s even better! This recipe, which originally appeared in my Irish Pub Cookbook and makes another appearance in Favorite Flavors of…

Now that it’s officially summer, access to fresh vegetables is limitless. Zucchini, peas, and carrots are some of the most popular and, coincidentally, some of the best ingredients for summer soups, both hot and cold. This zucchini soup is not only colorful and delicious, it’s also very trendy served chilled in…