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duo of Irish soup Super Soup for Spring
By Margaret M. Johnson

I recently led a tour to Ireland and returned with a group of foodies and Ireland enthusiasts. They loved everything about Ireland, including scenery, weather (yes, six days of sunshine), people, and food, with one of the highlights being a "Taste of Traditional Ireland" class at chef Catherine Fulvio's Ballyknocken Cookery School in Gleanealy, County Wicklow. We made several dishes during our 3-hour hand-on tutorial including this "Irish Flag Soup," a combination of carrot and spinach soup topped with cream or crème frâiche. The patriotic green and orange soups are both a bit thicker than usual since they share the same bowl and are only separated by a dollop of white! The soup is perfect for a spring or summer lunch.

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