There are experiences that move you. There are moments when you know. There are times when you take a leap and jump into the wide unknown beyond, certain you will be forever changed. On a particularly sodden and blustery day in the late winter of 2008, I knew. I was flying through the streets towards home from school on my bike, soaking wet, and mad at the never-ending Oregon rain. I slammed into our house, made straight for the fireplace where my roommate was curled up reading, threw down my bag, and proclaimed, “I am going to Ireland.”
And I did. Twice. Confidently. Decisively. Never-faltering in my belief that I just needed to be there. Experiencing.
Often, in the tiny spaces in between all the moments that make up each day, I catch myself. I look back at a fragment of time when the whole world was laid out and I knew my course. I knew how to make what I wanted happen, and the making it so came effortlessly.
There are only a handful of moments that I have experienced the kind of certainty I felt then. All the other days, I will myself to know which direction, which passion, which experience. Which one is the one?
I often feel that our lives are meant to be permanately hazy in the living. Some days are fogged in. Other days the sun comes out, there is a clear way forward, and it becomes spring again in our souls.
I am beginning to accept this nature of things; I am beginning too, to accept myself in the unknowing. After all, in both certainty and indecision, there is much beauty, and that, I think, should be lingered upon and celebrated.This simple pureed vegetable soup is a comfort I seek in the harried moments when I crave simplicity. It is one of the meals I ate repeatedly in Ireland. It is ever on the menu at both small, quick cafes or pubs, and nicer restaurants, always served with a slice or two of brown bread. It fills and warms you up, and can contain whatever sorts of vegetables you have on hand. This recipe makes a BIG OLE’ BATCH, enough to serve a crowd or eat for several meals. small handful of dried porcini mushrooms small handful of parsley, roughly chopped 4-5 sprigs fresh thyme 1 bay leaf 3/4 cup gluten-free oats splash of olive oil 3 medium leeks, white and light parts, sliced 1 medium onion, chopped 1-2 carrots, peeled and sliced 2 celery stalks, diced 1/3 cup dry white wine 2 tsp. tamari salt and pepper, to taste 9 cups of water 1 clove garlic, minced 1 3/4 lb. Yukon gold potatoes, peeled and diced (about 5 medium potatoes) 2 turnips, peeled and diced 2 cups green cabbage, diced 1 cup frozen peas 1 tsp. apple cider vinegar, optional 1. Grind the porcini mushrooms in a spice grinder. Measure out 2 teaspoons of the resulting powder. Save the rest for another batch of soup. 2. Toast the oats in a small pan over medium heat, stirring frequently, until fragrant and they become golden. Transfer them to a bowl to cool. Once they are somewhat cool, grind them up into a meal using a spice grinder or food processor. 3. In a very large pot, heat the oil over medium heat. Add leeks, onion, carrots, celery, wine, tamari, and 2 tsp. salt. Cook this mixture, stirring it occasionally, until the liquid has evaporated and the onion and celery have softened a bit. You may need to add a little water in this process. 4. Stir in the ground mushrooms and oats. Add the water, herbs, and garlic. Increase the heat and bring the mixture to a boil. Then reduce the heat to medium-low and simmer for about 20 minutes. 5. Add the potatoes, turnips, and cabbage. Return the mixture to a simmer and cook an additional 20 minutes, or until the potatoes and turnips are soft. 6. Stir in the peas, vinegar and season to taste with additional salt and pepper. Turn off the heat, and let cool slightly. 7. Working in batches, puree the mixture in a blender until it is mostly smooth. Pour back into the pot and heat, if necessary, before serving. 8. This is best with a good hearty bread. Other Irish Recipes that might be included in your St. Patrick’s Day Festivities include Brown Soda Bread, Shepherd’s Pie, or Hearty Winter Curry Pie. Sláinte!
One thought on “Irish Vegetable Soup”