Okay, so normally the first dish that comes to mind when thinking about St. Patrick’s Day is Corned Beef and cabbage. I understand this and can tell you that a large bowl of this hearty Bowl O’ Green & Gold Chowder, accompanied by a loaf of crispy rye or Irish soda bread and you may change your mind. Add an arugula salad with gorgonzola and some sliced pears, and you’ll never miss the corned beef.
A meal in a bowl—there is something genius about the primal alchemy of simmering vegetables never having met one another before the plunge into hot stock takes place. In less than an hour, it is a culinary marriage nothing short of a miracle. This soup more of a stew, comes with a couple of options. Thick and creamy or chunky and rustic will be your decision. If you choose the creamy version, the easiest way is to use a hand held immersion blender and semi-puree right in the pot you cooked it in.
Alternatively you can puree half the soup and pour the thickened puree back into the remaining soup. If you want to turn this recipe vegan, then use olive oil to start the recipe and either leave out the dairy products or substitute soy milk. One more option to ponder considering this is a Saint Paddy’s day recipe. Use a cup of beer or ale in place of the stock.
—By Steve Petusevsky