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RAIDING old cookbooks for new spins on classic recipes is something that we here at Lovin’ Waterford just ADORE doing.

Nothing beats the look on the faces of your guests than when you tell them that the stew they’re eating is actually from over fifty years ago, and you found it on a handwritten note in a second-hand book you bought at a stall. Not only can you cook, you’re also WAY too cool to use a recipe from a cookbook that someone would buy in a shop. UGH.

As such, we fell across a great recipe for soup while looking through a book about the famine; THE famine, right? So you know it’s good. This soup was so f**ckin tasty, Catholics were like OMG! I want that soup so bad, I’ll change my religion! We’ve added a few things to it to give it our own spin; we think you’ll find that it’s uh-maze-bags.

First, make soup. There doesn’t seem to be any record of what soup was actually offered by the Protestants during the famine, but we’re going to go out on a limb and say probably not chilled pea & chervil, right? HA HA.

So go with something more of-the-time. Just remember, no potatoes!

Chicken soup, maybe. Or carrot. Something that the richer people in the country would have to eat, but the poorer Catholics wouldn’t have had. Basically anything, so.

To bring it bang up to date, spoon a big dollop of creme fraiche into the middle, maybe a few chilli flakes to give those newly-converted soup-takers a bit of a spicy kick.

For best results, serve in a workhouse.

There are many versions of the classic “souperism” recipes available from around the world, including some which are bang up to date. Join us next time when we try to put our spin on whatever is currently being used by Catholic missionarys to bring starving Africans to the faith by the busload.