Description: A comforting Irish soup inspired by County Mayo, this dish features soft, pillowy boxty dumplings simmered in a rich, savory broth with vegetables and herbs. Hearty and warming, it blends the tradition of potato-based cooking with a nourishing farmhouse-style soup.
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Serving Size: Serves 4–6
Ingredients
- 1 tbsp butter or oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups chicken or vegetable stock
- 1 tsp fresh thyme (or 1/2 tsp dried)
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped
For the Boxty Dumplings
- 1 cup grated raw potato (squeezed dry)
- 1 cup mashed potato
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 2–3 tbsp milk
Instructions
- Start the soup base: Heat butter or oil in a large pot. Add onion, carrots, and celery and cook for 5–7 minutes until softened.
- Add garlic and stock: Stir in garlic, then pour in the stock. Add thyme, salt, and pepper. Bring to a gentle simmer.
- Make dumpling dough: In a bowl, combine grated potato, mashed potato, flour, baking powder, salt, egg, and milk. Mix to form a soft dough.
- Add dumplings: Drop spoonfuls of the dough into the simmering soup.
- Cook: Cover and simmer gently for 15–20 minutes until dumplings are cooked through and fluffy.
- Finish: Taste and adjust seasoning. Stir in fresh parsley before serving.
Serving Suggestion
Serve hot with crusty Irish bread for a hearty, traditional meal perfect for cold days.
