Fall in Las Vegas is not traditional in weather or appearance.  My family from back east just came for a visit and I told them that they came during a good week since the hot weather finally broke and it is now comfortable.  My family thought I was nuts since the temperature was about 95 degrees but they had to admit it was great outside. So while we don’t experience the changing of the leaves (does neon count?) or crisply cool air, this doesn’t mean we can’t enjoy some traditional food of fall.  

 

 

I decided to focus on Irish cuisine and talk about freshly baked bread and soup.  Soup has actually been part of traditional Irish cooking for generations. In Ireland, there is an abundance of vegetables, high-quality meats and a full harvest from rivers and seas. Soup-making is a wonderful way of combining really good ingredients into one bowl to create a beginning to a meal or even as a meal itself. Soup can be served hot and steaming or chilled and refreshing.

 

Along with soup, Irish brown bread is a staple of the famous Irish Country Breakfast. It's made of special whole meal wheat flour that gives it a nutty flavor and slightly coarse texture. Irish Soda Bread is another favorite of Irish cuisine. Who can resist the smell of freshly baked bread?  Even with a bread machine, you can bake a wonderful loaf of bread.

 

A good cookbook I would recommend is “Irish Soups and Breads” by Nulla Cullen.  This is one my favorite recipes, Irish Leek and Potato Soup.  ENJOY!

 

Irish Leek and Potato Soup

1 1/4 lbs leeks

3 medium potatoes

3 sticks celery

2 large garlic cloves

4 tablespoons butter

5 1/2 cups chicken stock or light vegetable stock

Salt and pepper

3 scallions, very finely chopped (optional)

2 tablespoons chopped chervil (optional) or parsley (optional)

Potato croutons (optional)

 

1. Peel and chop the potatoes into cubes. Finely chop the garlic, the cleaned leeks and the celery.

2. Melt the butter in a large saucepan, add the vegetables and gently cook about 10 minutes or so until the butter is absorbed, but don't allow to brown.

3. Add 3/4 of the stock and simmer until the potatoes are soft, about 15 minutes.

4. Puree the soup in two batches in a blender and add the balance of the stock.

5. To serve, mix the croutons, scallions and parsley together and mound a large spoonful on top of each bowl.

 

For another book about Irish cuisine, check out “The Best of Irish Soups” by Eileen O'Driscoll. There are details of customs, folklore and Irish regional food traditions which provide a fascinating background to the over forty soup recipes.