Cheddar Soup & Irish Soda Bread
(from Soup’s On!)
3 scallions, chopped
2 stalked celery, diced
1 large carrot, diced
2 T all-purpose flour
2 1/2 c low sodium chicken or vegetable broth
1 medium russet potato, peeled & diced
1/2 c half & half
4 oz white cheddar, aged but not super sharp
1/2 t Tabasco sauce
1/2 -1 t Worcestershire sauce
In a soup pot melt the butter over medium-low heat. Add the scallions, celery & carrots. Cook about 10 minutes.
Sprinkle with flour & stir while cooking for 3 minutes. Slowly add the broth while stirring. Add the potato & bring to a boil. Turn heat down to simmer & let cook for 20 – 30 minutes, until the potato is tender.
Blend the soup to desired consistency. Whisk in the milk, cheese, Tabasco & Worcestershire.
Irish Soda Bread
1/2 teaspoon bread soda
15 fl oz buttermilk or sour milk
1/2 teaspoon salt
Small drop of fresh milk
1 rounded teaspoon baking powder
Heat the pot/oven and grease with a little lard.
Mix all the dry ingredients in a basin and make a well in the centre.
Pour in nearly all the milk and egg; gather in the flour and mix to a loose dough, adding more milk if necessary.
With floured hands, knead lightly on a floured board or table and flatten out. Cut a cross on top.
Place dough in pot/oven; cover with heated lid. Place hot coals on top to give all round heat.
Alternatively bake in a greased round pyrex dish with lid, pre-heat oven (220°C or gas 7 for 40 minutes).
To keep the bread soft, wrap in a clean damp tea towel when it is taken out of the oven.