Name: Pota Brata (Irish Flag Soup)
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; White onions, diced - 3 large; Carrots, diced - 3 large; Celery, diced - 3 large stalks; Garlic, chopped - 6 cloves; Vegetable broth - 1 ½ quarts; Dried sage - 3 tablespoons; Salt and ground black pepper to taste - 3 tablespoons

Ingredients for - Pota Brata (Irish Flag Soup)

1. Olive oil 1 tablespoon

2. White onions, diced 3 large

3. Carrots, diced 3 large

4. Celery, diced 3 large stalks

5. Garlic, chopped 6 cloves

6. Vegetable broth 1 ½ quarts

7. Dried sage 3 tablespoons

8. Salt and ground black pepper to taste 3 tablespoons

How to cook deliciously - Pota Brata (Irish Flag Soup)

1 . Stage

Heat the olive oil in a large pot over medium heat; cook and stir the onions, carrots, celery, and garlic in the hot oil until the onions are translucent, 5 to 7 minutes.

2 . Stage

Pour the vegetable stock into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season with the sage, salt, and black pepper. Reduce heat to low, place a cover on the pot, and cook until the flavors blend, about 1 hour.

3 . Stage

Pour the soup into a blender pitcher to no more than half full. Hold the lid of the blender firmly in place. Carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into your serving vessel. Alternately, you can use a stick blender and puree the soup in the cooking pot.