ROASTED IRISH POTATO SOUP
The potato famine, also known as the Great Hunger, remains a defining moment in Ireland's history. It is estimated that one million people died from starvation and malnutrition, and another million were forced to flee their homeland as refugees. The impact of this tragedy on Ireland's population was devastating, and its effects were felt for generations to come.
The potato played a crucial role in the Irish diet for centuries, particularly for those living in poverty. As a result, the failure of the potato crop had devastating consequences for the country's most vulnerable citizens. The cause of the potato blight was a mold called Phytophthora infestans, which rapidly spread throughout Ireland and destroyed approximately half of the potato crop in 1845. The following seven years saw three-quarters of the crop destroyed, leading to widespread famine and death.
The British government's response to the crisis has been the subject of much debate. While the government did provide some assistance, critics argue that their efforts were insufficient to address the scale of the disaster. Additionally, the policies that led to Irish tenant farmers relying heavily on the potato crop, and their inability to grow other crops, have been attributed to British colonial rule.
The legacy of the potato famine continues to be felt today, particularly among the Irish diaspora. It is estimated that between 2 and 3 million people left Ireland in the years following the famine, seeking refuge in other countries such as the United States, Canada, and Australia. The trauma and displacement experienced by these individuals and their descendants continue to shape the Irish identity and cultural experience.
As we honor the role of the potato in Irish history and culture, it is essential to acknowledge the tragedy of the potato famine and the impact it had on Ireland and its people. By remembering this pivotal moment, we can continue to learn from history and work towards a better future for all.
And with that, we at Bel Lago will be honoring the Irish on St. Patrick’s Day and beyond by making this recipe for Roasted Potato Soup. Our suggested pairing for this rich and flavorful meal is our Bel Lago Auxerrois Reserve which has just the right amount of acid to compliment the dish beautifully.
Roasted Irish Potato Soup
Pair with Bel Lago Auxerrois Reserve
Ingredients
6 potatoes, peeled and cut into 1 inch pieces
2 tablespoons olive oil, divided
½ teaspoon ground black pepper
1 onion, chopped
6 cloves garlic, peeled
4 cups chicken broth
1 cup heavy cream
salt to taste
optional - bacon, shredded cheese, chives
Instructions
Preheat the oven to 425°F (218°C).
In a large bowl, toss the cubed potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread the potatoes in a single layer on a baking sheet.
Roast the potatoes for 25-30 minutes, or until they are golden brown and tender.
While the potatoes are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until the onion is soft and translucent, about 5-7 minutes.
Add the roasted potatoes to the pot with the onion and garlic, and stir to combine.
Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are very tender.
Remove the pot from the heat and use an immersion blender to puree the soup until it is smooth and creamy. Alternatively, you can transfer the soup to a blender in batches and puree until smooth.
Return the pureed soup to the pot and stir in the heavy cream. Warm the soup over low heat until heated through. Season with salt and pepper to taste.
Serve the soup hot, topped with crumbled bacon, shredded cheese, and chopped chives, if desired.