[1]While Irish cuisine has shaken off the shackles of ridicule and abasement, there still remain some charming examples of its humble origins. General Vegetable Soup [2] is one such recipe.
On our first grand tour of the Emerald Isle we made certain to visit the acclaimed Ballymaloe House [3], a restaurant, country inn and cooking school. Already fans of Myrtle Allen’s Ballymaloe Cookbook [4], we happily anticipated the splendors of Irish Revival Gastronomy (my term, not theirs). Our luncheon visit did not disappoint. And yet…
[5]Included in the fair-faced and freckled server’s litany of specials was General Vegetable Soup. This magnificently named dish set our imaginations whirling.
[6]Was General Vegetable a venerated leader of an early campaign for Irish independence? Perhaps his legacy goes back even farther; could he have led one last stand in the Irish Confederate Wars before Cromwell’ [7]s tyrannical conquest?
After all, China’s Tso Tsung-t’ang [8] fathered the renowned General Tso’s Chicken; shouldn’t the Irish have an equal claim to glory?
Making this myth even more delicious was the favorable comparison to Colonel Mustard, the great white hunter/British imperialist/sometime murderer in the board game Clue.
[9]Hungry for information as well as lunch we pressed for details. Who is the soup named for?
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[14]Then, carefully, slowly, as if speaking to slow-learning children, our server said, “General vegetable. You know, just general vegetables: lettuce, cabbages, turnips, old carrots — whatever they have back there. It changes all the time. There’s no recipe. It’s just general vegetables.”
So clean out the vegetable bin this St. Patrick’s Day and simmer up a grand old pot of General Vegetable Soup [2]. Click for the recipe.
Make it a meal with Malinda Sullivan’s magnificent Irish Soda Bread [15].
[16]Here are two other highlights of our trip: the ancient monastery and graveyard of Clonmacnoice [17] and the drive through holy water dispenser at a lovely church in Cork.
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