Pota Brata (Irish Flag Soup)

Brata is Irish for flag and pota is pot. This winter warming vegetable soup is called flag soup because later you cut the vegetables up it makes the colors of the Irish flag. The French call it mirepoix, the Italians soffrito. Either way, it makes a lovely soup for those frosty winter days. relief taking into account bearing in mind crusty bread rolls.

The ingredient of Pota Brata (Irish Flag Soup)

1. 1 tablespoon olive oil
2. 3 large white onions, diced
3. 3 large carrots, diced
4. 3 large stalks celery, diced
5. 6 cloves garlic, chopped
6. 1u2009u00bd quarts vegetable broth
7. 3 tablespoons dried sage
8. salt and ground black pepper to taste

The instruction how to make Pota Brata (Irish Flag Soup)

1. Heat the olive oil in a large pot more than medium heat; cook and disturb the onions, carrots, celery, and garlic in the hot oil until the onions are translucent, 5 to 7 minutes.
2. Pour the vegetable hoard into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan past a wooden spoon. Season with the sage, salt, and black pepper. shorten heat to low, place a cover in this area the pot, and cook until the flavors blend, practically 1 hour.
3. Pour the soup into a blender pitcher to no more than half full. sustain the lid of the blender firmly in place. with intent activate the blender, using a few immediate rushed pulses to attain realize the soup moving further on leaving behind rejection it not far off from to puree. Puree in batches until sleek slick and pour into your serving vessel. Alternately, you can use a glue blender and puree the soup in the cooking pot.

Nutritions of Pota Brata (Irish Flag Soup)

calories: 80.5 calories
carbohydrateContent: 13.5 g
cholesterolContent:
fatContent: 2.3 g
fiberContent: 3.1 g
proteinContent: 2 g
saturatedFatContent: 0.3 g
servingSize:
sodiumContent: 385.6 mg
sugarContent: 6.3 g
transFatContent:
unsaturatedFatContent: