Irish Saint Patrick's Soup

by olga

Servings:

INGREDIENTS

4 tablespoons butter or margarine
1 cup raw diced potatoes
1/2 cup sliced onions
1 cup sliced mushrooms
1 pound spinach
4 cups chicken stock or bouillon
1/4 teaspoon ground cloves
1/2 cup Irish oatmeal
Salt and pepper to taste
Heavy cream

INSTRUCTIONS

Melt butter over a low heat. Add diced potatoes, sliced onions and mushrooms. Cover skillet and sauté vegetables for 8 to 10 minutes until soft and translucent.

Wash spinach, pick of tough stems and chop finely. Add potatoes, onions, mushrooms and spinach to stock. Season with salt and pepper and 1/4 teaspoon ground cloves. Add 1/2 cup Irish oatmeal. Simmer for 20 minutes.

Serve with heavy cream floating on top.

Serves 4

The Irish Heritage Cookbook

CHEF COMMENTS

The Irish oatmeal makes it yummy!

Tagged: irish, soups add tags

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