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The Tyrol: Bales da fuia (Liver dumplings)

They don't sound wonderful, but in soup they really are.

Ireland: Brotchan Foltchep (Leek and Oatmeal Soup): March 4, 2008

Of all Irish vegetables, leeks are probably the one mentioned most often in the great ancient foodie poems such as The Vision of MacConglinne -- endlessly praised for their hardiness, ease of growing, and the sharp fresh spike of flavor that they give to the foods they're cooked with. Some of the affection was probably based in straightforward practicality: it's not every vegetable that does so well in the Irish climate.

Leeks turn up in all kinds of Irish recipes, but most commonly in soups and stews, and sometimes as a major ingredient. Brotchan foltchep is one of the oldest soups in which they appear, paired up with that other hardy northern crop, oats. Evidence of the popularity of this treatment may be suggested by the soup's other name, brotchan roy: "roy" seems to come from the old word for king, rí. A soup fit for kings, perhaps? or just fed to them? At this end of time, it's hard to tell. But the soup is hearty, tasty, chock full of vitamins and (as we now know) antioxidants -- something very positive and pleasant to be eating as winter turns toward spring.

Click on "read more" for the recipe.

Tyrol: Panicia cun cern sfumieda y bales (Barley Soup with Smoked Pork and Dumplings)

MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Panicia cun cern sfumieda y bales / Barley soup with...
 Categories: Soups, Val gardena, Smoked, Tyrolian
      Yield: 4 servings
 
MMMMM----------------------------SOUP---------------------------------
           Smoked bacon or pork
           Water
           Barley
      1    Finely chopped onion
      1    Clove garlic, finely chopped
      1    Carrot, cut into rounds
      1    Potato, peeled and cubed

MMMMM-------------------------DUMPLINGS------------------------------
      1    Finely chopped onion

The Tyrol: Tiroler Suppe (Tyrolean Split-Pea Soup with Onion)

MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Tiroler Suppe / Tyrolean Soup
 Categories: Tyrolean, Soups
      Yield: 4 Servings
 
      5 oz Split yellow peas
      1    Small celeriac
      2    Or 3 potatoes
      1    Onion
      1 tb Butter or lard
      1    Scant tb plain flour
  2 1/4 pt Ham stock
 
  Soak the peas overnight in cold water.  Pour away the water, cover
  peas with ham stock from which all fat has been removed, add a sprig
  of thyme and cook until the peas are soft.
  
  Chop the onion very finely, peel and dice the potatoes and the
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