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