Cooking Irish can also be found at The Petit Chef and Pinterest.
I attended the Ballyshannon Folk Festival one year in Donegal, and loved the county so much, I returned one winter. We stopped at a pub for lunch hoping to get a bowl of soup to warm our frigid bones. Pub grub in small Irish towns can have some great offerings at reasonable prices. The menu often varies each day. The only soup listed was cream of celery and olive which did not seem very appetizing. But we both ordered it and were pleasantly surprised. It was hearty, flavorful, and rich.
Erin and Eli on a tour of Dublin 1984
County Donegal is located in the west of the Province of Ulster, in the northwest of Ireland. It is one of three counties in the Province of Ulster that do not form part of Northern Ireland. It is the most northern county in all of Ireland and is part of the Republic of Ireland. County Donegal is the fourth largest county in Ireland and the largest county in Ulster. The name 'Donegal' comes from the Irish, meaning 'The Fort of the Foreigners.' County Donegal is famous for being the home of the Clan Ó Domhnaill, better known today in English as the O'Donnell Clan.
This is the closest recipe I have found that duplicates that soup enjoyed in Ballyshannon. It is from an old NYS cookbook published to promote state products. Quite a good cookbook actually. Homemade soup in 15 minutes. What could be easier. So on a cold winter afternoon, make a pot and with a creative imagination you can have luncheon with the O'Donnell clan too. [In that Ballyshannon pub, it was served with a cheese and bacon bread, and I have included this recipe as well on the website.]
Irish Cream of Celery and Olive Soup [Homemade soup ready in 15 minutes]
Ingredients:
2 c. of celery with tender leaves, diced
1 small onion, minced
1 and 1/2 c. of salted water
1 c. green olives, chopped
1/3 c. of flour
3 c. of heavy or light cream
Directions:
Cook celery and onion in salted water until tender. In another pan, sauté olives in butter for 2 minutes. Add olives to the celery and onion pan. In the buttery pan, add the flour and make a roux. If the olives soaked up too much butter, you may need to add some. Add the cream slowly to the roux, until it is blended and thickened. Add the olives, celery, and onion. Reheat but do not boil.
I attended the Ballyshannon Folk Festival one year in Donegal, and loved the county so much, I returned one winter. We stopped at a pub for lunch hoping to get a bowl of soup to warm our frigid bones. Pub grub in small Irish towns can have some great offerings at reasonable prices. The menu often varies each day. The only soup listed was cream of celery and olive which did not seem very appetizing. But we both ordered it and were pleasantly surprised. It was hearty, flavorful, and rich.
Erin and Eli on a tour of Dublin 1984
County Donegal is located in the west of the Province of Ulster, in the northwest of Ireland. It is one of three counties in the Province of Ulster that do not form part of Northern Ireland. It is the most northern county in all of Ireland and is part of the Republic of Ireland. County Donegal is the fourth largest county in Ireland and the largest county in Ulster. The name 'Donegal' comes from the Irish, meaning 'The Fort of the Foreigners.' County Donegal is famous for being the home of the Clan Ó Domhnaill, better known today in English as the O'Donnell Clan.
This is the closest recipe I have found that duplicates that soup enjoyed in Ballyshannon. It is from an old NYS cookbook published to promote state products. Quite a good cookbook actually. Homemade soup in 15 minutes. What could be easier. So on a cold winter afternoon, make a pot and with a creative imagination you can have luncheon with the O'Donnell clan too. [In that Ballyshannon pub, it was served with a cheese and bacon bread, and I have included this recipe as well on the website.]
Irish Cream of Celery and Olive Soup [Homemade soup ready in 15 minutes]
Ingredients:
2 c. of celery with tender leaves, diced
1 small onion, minced
1 and 1/2 c. of salted water
1 c. green olives, chopped
1/3 c. of flour
3 c. of heavy or light cream
Directions:
Cook celery and onion in salted water until tender. In another pan, sauté olives in butter for 2 minutes. Add olives to the celery and onion pan. In the buttery pan, add the flour and make a roux. If the olives soaked up too much butter, you may need to add some. Add the cream slowly to the roux, until it is blended and thickened. Add the olives, celery, and onion. Reheat but do not boil.
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