Rachel Allen was brought up in Dublin and studied at the prestigious Ballymaloe Cookery School in County Cork. Now she teaches at the school, writes for national publications, hosts TV programs, and writes bestselling cookbooks.
Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Ireland. We drew a classic Irish recipe with a modern twist from Rachel Allen, author of Rachel’s Irish Family Food.
