Ack. It’s Monday, and Erin is asking you to go Bragh. You’ve completely forgotten that today is St. Patrick’s Day and there’s nothing Irish-appropriate in the fridge.  Although it may be too late for corned beef and cabbage, there’s still plenty of time for soup.   

With a name like O’Donnel, I had better know what to do at the last minute on St. Pats other than chomp on a hard-boiled egg washed down with a green beer. In times like these, I rely on the potato, the age-old Irish culinary stereotype, but instead of boiled and buttered, I’m offering it to you pureed and spritzed up with garlic, leeks and plenty o’ parsley, as a symbol of spring and of course, the luck of the Irish. Pureeing the spuds, by the way, gives them a creamy feel without the need for full-fat dairy.

Go on and do a jig on your way to the supermarket, as you’ll have supper ready in less than an hour and St. Pat will pat you on the back for speedy-as-a-leprechaun thinking.

Potato-Leek-Parsley Puree

Ingredients
2 cloves garlic, peeled
1 leek, cleaned, root and dark green top removed,  the remainder sliced into ½-inch rounds
Approximately  4 waxy potatoes (Yukon golds are a favorite, followed by red),  cleaned, quartered and rid of blemishes
Six black peppercorns
Sprig of fresh thyme
Handful of fresh flat leaf parsley (also known as Italian parsley), chopped

Salt and pepper to taste

Method
In a medium-sized pot, add garlic, leek, potatoes and thyme. Place peppercorns in cheesecloth or herb sachet and add to the pot.  Cover ingredients with water, but just enough water to barely cover the vegetables. This is very important if you don't want a tasteless, watery result.

Bring up to a boil and cook at a fast simmer, until potatoes are tender -- about 15 minutes. Do not cover, as the beautiful green leeks will turn an ugly army brown. Take off heat. Remove sachet or cheesecloth.

With an immersion stick blender (or standing blender), puree the contents of the pot until well blended. Add parsley and you will see beautiful green flecks transform the soup. Season with salt and pepper to taste.

Serve immediately. Can also be made in advance and reheated. Nice when served with crusty bread or croutons.

Makes four servings.

photo: jpmartineau