The Main Menu: Hearty soup recipes for St. Patrick’s Day and the blustery weather of March

By JAN MAIN

March is a blustery month flip-flopping back and forth from winter to spring- raising our spirits when the sun shines and dashing them on snowy days.

If you are not planning a sunny escape during March Break (or do not even have a break!) then make the most of St. Patrick’s Day celebrations to put a smile on your face.

Prepare these hearty soup recipes using potatoes, an Irish staple and one of the cheapest Canadian foods on the market (they also a source of vitamin C and fibre), served with Irish soda bread of course!

Leek and Potato Soup

What could be more soothing on frosty days but a hearty bowl of potato soup? It’s a perfect food for St. Patrick’s Day!

2 tbsp (25 ml) butter
1 leek, white part thinly sliced. Reserve part of the green stem to slice for garnish
1 onion, peeled and thinly sliced
4 potatoes, peeled and diced
4 cups (750 mL) chicken stock, additional water if necessary
1 cup (250 mL) 5 per cent light cream or mixture cream and milk
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) fresh black pepper, nutmeg

In a heavy saucepan over medium heat, melt butter. Add leeks and onion, cook covered until leeks and onion are tender, about 5 minutes.

Stir in potatoes and chicken stock. Bring mixture to boil; reduce heat to simmer; simmer 15-20 minutes or until potatoes are tender, adding a cup more water if necessary.

Stir in cream or milk or mixture with pepper, nutmeg and salt. Taste and adjust seasoning.

Garnish soup with a sprinkling of reserved sliced leek. Makes 4 servings.

Corn Chowder

Another hearty potato-based soup, this is my grandmother’s recipe which we loved in our family on bitter winter days. Enjoy each serving with a hunk of freshly made Irish soda bread to fight off the chills.

Note: Evaporated milk called for in this recipe is an excellent source of calcium because of the evaporation process the milk is double the source of calcium of the same quantity of regular milk. Keep a can or 2 of evaporated milk handy for many cream-based sauces because of the increased calcium, creamy taste and texture without all the fat calories of whipping cream!

2 each, good sized potatoes, carrots and onions
1/4 cup (50 mL)barley
Water to cover
1 bay leaf
1 can (14 oz/398 mL) creamed corn
1 can (354 mL) evaporated milk, whole or 2% milk
Garnish: paprika

Peel potatoes, carrots and onions. Cut vegetables into fine dice or chop in a food processor.

Add vegetables to a large, heavy saucepan, add barley and cover vegetables and barley with cold water. Add bay leaf and bring to boil; reduce heat to simmer; cover and cook until barley is tender about 35 – 40-minutes.

Stir in creamed corn and evaporated milk. Season with salt and pepper. Bring back to the boil. Taste. Adjust seasoning. Discard bay leaf. Ladle soup into bowls garnished with a sprinkling of paprika.

Soup may be made up to 2-3 days ahead and kept covered and refrigerated until ready to serve. Heat over medium heat to boiling. Makes 4-6 servings. May be kept covered and refrigerated for up to one week.

Irish Soda Bread

There are a number of variations for soda bread: some recipes call for all white flour while others use a mixture of whole wheat and white. Some recipes call for raisins, currents or caraway seeds to be added but all soda bread is quick and simple to make.

The bread is served hot and inviting from the oven with a dollop of butter. Soda bread is a tasty companion to soup.

2 cups (500 mL whole-wheat flour
2 cups (500 mL) all-purpose flour
1 cup (250 mL) dried fruit such as raisins or currants (optional)
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 3/4 cups (375 mL) buttermilk or substitute, 1 1/2 cups milk and 1/4 cup vinegar
1/4 cup (50 mL) melted butter or vegetable oil
1 egg

Preheat oven to 350 F(180C). Line baking pan with parchment paper. In large mixing bowl, stir together all-purpose and whole-wheat flour with sugar, baking powder, baking soda and salt.

In liquid measuring cup add buttermilk or milk and vinegar (if using) with melted butter or oil and egg. Beat together. Stir liquid into flour mixture until moistened and knead about 10 times.

Form into circle on prepared baking sheet and make about a 9- inch (23 cm) circle. Cut a deep cross in the centre of bread and place in oven for 45 -50 minutes or until toothpick in centre comes out clean.

Let stand 5-10 minutes before cutting into slices or wedges to serve. Any bread leftover is good toasted the next day.