featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Holiday Blog Hop Starting December 11th

Holiday Blog Hop

Blog Hop begins December 11th. Click on the graphic above for a schedule and list of giveaways, including a $60 Amazon gift card.

Tuesday, March 13, 2012

COOKING WITH CLORIS -- POTA BRATA (IRISH FLAG SOUP)

St. Patrick’s Day is this Saturday. Why not whip up a batch of Cloris’s Irish Flag Soup to serve after watching the parade? -- AP

POTA BRATA (IRISH FLAG SOUP)

Ingredients:
1 tablespoon olive oil
3 large onions
3 large carrots
3 large stalks celery
6 cloves garlic
1-1/2 qts. vegetable broth
3 tablespoons dried sage
salt and pepper to taste

Dice the onions, carrots, and celery. Chop the garlic. Heat olive oil in a large pot over medium heat. Sauté the onions, carrots, celery, and garlic in the oil until the onions become translucent. Add the broth and bring to a boil, scraping browned bits of vegetables from the bottom of the pot. Add seasoning. Reduce heat to low, cover, and cook for 1 hour.

Puree soup in batches in a blender before serving.

Wouldn’t this taste yummy with some fresh baked bread on a cold winter day? Post a comment for a chance to win a book from our Book Club Friday guest author. -- AP

2 comments:

Kathy said...

I take it it's called Irish Flag Soup because of the colors of the veggies. This is a nice soup for Fridays in Lent as there is no meat involved.

Jane R said...

Yum! This sounds like a great soup to try and I love the name too! Healthy and hearty is always a winner for my family.