Pota Brata (Irish Flag Soup)
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
52
Spice
62
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Olive Oil3 large
White Onion (diced)3 large
Carrot (diced)3 large
Celery (stalks, diced)6 cloves
Garlic (chopped)1.5 quarts
Vegetable Broth3 tbsps
Dried Sage1
SaltDirections:
1
Heat the olive oil in a large pot over medium heat; cook and stir the onions, carrots, celery, and garlic in the hot oil until the onions are translucent, 5 to 7 minutes
2
Pour the vegetable stock into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon
3
Season with the sage, salt, and black pepper
4
Reduce heat to low, place a cover on the pot, and cook until the flavors blend, about 1 hour
5
Pour the soup into a blender pitcher to no more than half full
6
Hold the lid of the blender firmly in place
7
Carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree
8
Puree in batches until smooth and pour into your serving vessel
9
Alternately, you can use a stick blender and puree the soup in the cooking pot