Irish Vegetable Chowder & Irish Radish Salad
Spice Profile Irish Stew: basil, black pepper, caraway, coriander, fennel, fenugreek, garlic, onion, oregano, paprika, summer savory, red chile flakes, rosemary, aleppo pepper
Spice Profile Montrealaise: black pepper, coriander, dill, garlic, onion, paprika, pink peppercorns, red chile flakes, rosemary
Start with 2 cups of the beans. Add them to a heavy pot and fill with water to about an inch or so above the beans. Bring to a boil, cover, and reduce to a simmer. Simmer for about 1 hour, (maybe 1 and a quarter), until the beans are just tender. Drain and set aside. Chop up one medium onion, and a couple of each of carrots, turnips, potato. Use only one if the veggies are large. In a large pot, sauté the onion with olive oil, add the spice (2 tsp Stock+Spice Irish Stew Blend), and cook for about a minute. Then add all of the veggies and top with water. Bring to a boil and reduce to simmer. Cook until the veggies are just tender, about 15 minutes. Add the beans and mix well. Remove about one quarter of the soup and puree it with a blender. Add the puree back to the soup and adjust water and salt to taste.
While the beans are cooking, take one large, red daikon radish. Chop into match sticks and place in a bowl. Add about 1 Tablespoon of vinegar, (I used malt to keep with the Irish theme), and 2 Tablespoons olive oil. Mix well and add the spice packet (2 tsp Stock+Spice Montrealaise), plus a good dash of salt. Mix well and serve! Slainte!
