I've a few notes to offer on the Harp and Cheese soup recipe. It's hard to
believe we've been making this recipe for eight years now.
The notes come following the construction of... can I say
"construction?" "Assembly," maybe? I'll go with "assembly."
The notes come following the assembly of a recent batch. We
made it as a present for a neighbor who did us a favor. We
used some upgraded ingredients, and what a difference it made.
- The biggest improvement was in the cream we used. We bought
cream from a local dairy, instead of using a standard product
found at the grocery store.
- Yukon Gold potatoes were used because they seem to be a
little more starchy, which lends itself to the concoction.
It's supposed to be thick — really thick.
- 5c of Kerrygold Dubliner cheese is basically three 7-oz.
blocks.
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