It was late on Friday before I discovered I missed National Soup Day, otherwise I would have marked the day with Elly’s Tomato Soup. Thanks to Lily’s Blog I discovered Gorta was asking us to Gather our friends, family and colleagues for a fun get together over a bowl, cup or pot of soup and make a modest contribution to gorta’s work fighting hunger and malnutrition in sub-Saharan Africa.
During the time of the Great Famine, (1845-1850), the population dropped dramatically through death and emigration. The cause of the famine was the failure of the potato crop due to blight. The human cost of potato blight, where many were entirely dependent on the potato for food, was also aggravated by political, social and economic factors at that time.
My ancestors came from either side of the mouth of the River Shannon, on the West Coast of Ireland. My paternal grandfather was born c1850 in County Clare. Across the river in County Limerick my maternal ancestors can be traced back to 1800 and the old homestead still has three generations of the family living there. During the famine the homestead became a Soup Kitchen for the duration, being funded from America by Quakers.
This May, gorta and the Irish government will be commemorating the Great Irish Famine. They will be remembering the past, but also looking to the future. Today, undernourishment affects 1.02 billion people across OUR world.
The recipe today is an old one, but hopefully not from the date of the famine. It is a little unusual, I would love to know what you think of it. Can you guess where it came from? Come back tomorrow for the answer!
½lb round steak
2 sticks of celery
1oz white turnip
1 quart of brown stock
Bouquet garni *
Salt & pepper
Remove skin, fat and bone from the meat. Wipe and shred or mince it. Steep in cold stock, to which a little salt has been added, for 1 hour, stirring occasionally. Prepare vegetables according to kind, and cut into small pieces. Melt the fat in a saucepan, add all vegetables and fry until lightly browned. Add stock, meat and bouquet garni. Bring slowly to simmering point, and simmer 1 ½ hours. Remove bouquet garni. Sieve or use a liquidiser.
Rinse the saucepan and pour the sieved soup into it. Add the flour blended in a little cold stock or water. Bring to the boil, stirring well all the time; boil for 5 minutes.
Correct for seasoning and colour.
* Bouquet garni consisted of ½ bay leaf , 3 sprigs thyme & 4 large sprigs parsley including stalks, tied with thread or fine string.