Vegetable soup – take two


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

You may also like...

2 Responses

  1. Rob says:

    Chilli! You forgot the chilli!I’ve been making a very similar soup, perfect for winter days (I believe the original recipe was called a Hungarian Winter Soup or something).Anyway, I find that some celery and parsnip in the beginning add great flavour, a bit of chilli (fresh or sambal olek if you want – just enough to make your nose run) and hungarian sausage. I don’t know what that is so I use thickly cut salami ;o)Yummmmm!

  2. Caroline says:

    Rob: Thanks for the tips! It never ceases to amaze me that something so tasty can be made out of a pile of veg and some water, and the best thing about it is that it’s got endless variations too. As for Hungarian sausage – I think my local butcher may stock it. I feel a soup testing opportunity coming on…

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.