Irish food! Green food! Things to eat on St. Patrick’s Day!

Two wonderful recipes perfect for St. Patrick’s Day fare. 1) Irish soda bread — a total classic. 2) Cream of lettuce soup. Ok, that sounds weird, but it was the chef’s grandmother’s! Endearing!

March 16, 2011; 6:00 AM • by RVANews staff

Cream of Lettuce Soup

Submitted by Chef Will Wienckowski from Ipanema Cafe.

It turns out this was one of my grandmother’s, so it’s got some history. I hope you like it! It sounds boring, but I really loved this soup as a kid.

Ingredients

1 yellow onion, diced
4 cups vegetable or chicken stock
1 large head of Boston Bibb lettuce, chopped
½ cup heavy cream
1 teaspoon curry powder
1 tablespoon of fresh chopped tarragon (or 1 teaspoon dried)
1 tablespoon butter

Instructions

Melt the butter in a sauce pan over medium heat. Add the diced onion and sweat it until the onion becomes translucent, but not brown.
Add the stock, curry, tarragon, and lettuce. Bring to a boil, and then simmer for 10 minutes. Blend thoroughly.
Add heavy cream. Season with salt and white pepper to taste.

This soup should be served with croutons made from white or rye bread and can be
served hot or chilled.

—

Irish Soda Bread

Submitted by Chef David Mussi from The Tobacco Company Restaurant.

Ingredients

4 ½ Cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons butter
2 cups buttermilk
1 cup dark, seedless raisins or currants (optional)

Instructions

Preheat oven to 375 degrees.
Mix dry ingredients.
With fingertips rub in butter until there are no lumps.
Stir in buttermilk with wooden spoon.
Add raisins or currants (optional).
Mix well to form soft dough.
Turn out onto floured board and knead lightly (about 60 turns)
Form a cake 6-8 inches in diameter and ½ inch thick and place on greased baking sheet
Cut a deep cross on top before baking 50-60 minutes.
Cool on wire rack, then wrap in a clean damp towel (to keep crust soft).

Photo by roygbivibgyor