While this was a meal intended to celebrate (a belated) St. Patrick's Day, really the only thing that made the meal even remotely Irish was the use of potatoes and a couple of bottles of Guinness. No matter though, as the meal was still outstanding.
I simply cannot help myself when it comes to kitchy and tacky things and so when it comes to the holidays, I feel it is my place in life to be the one among friends and family to prepare the cliche meal that is befitting.
For the soup:
1.5c. onion, chopped
3c. potatoes, chopped
3.5c. chicken stock
(salt & pepper to taste)
dried dill, to serve
-Saute the onion in a soup pot (~2 litre pot) and when coloured, add the potatoes, chicken stock, and a bit of salt. Simmer this until the potatoes are cooked, 10-20 minutes, depending on their size.
-Carefully, puree using a food mill or blender, and, if you're so inclined, put through a sieve to get out any lumps.
-Put this back on the stove to heat through, thinning with more chicken stock or water if needed.
Meanwhile........
For the Scones:
136g. (3/4c.) each of rye and AP flour
1t. baking soda
1c. buttermilk or milk
1/2t. caraway seeds
-Combine all in a bowl, form into 4 mounds on a lined or greased sheet pan, and bake 400 for 15-20 min.
Serve with good butter, English, Irish, or otherwise. This served only the two of us, but it could easily serve 3. Also, if you prefer the milder leek here rather than onions for the soup, feel free to make that substitution as I think it would be quite nice.
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