St Patrick's Day Soup With Shamrock Croutons
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 ounces butter
- 2 onions, chopped
- 1 1⁄4 lbs potatoes, peeled and chopped
- 3 1⁄2 cups vegetable broth or 3 1/2 cups chicken broth
- 8 1⁄2 ounces spinach or 8 1/2 ounces sorrel, shredded
- salt and pepper
-
For the croutons
- 2 slices thick wholemeal bread
- olive oil or melted butter, to brush on
- 3 1⁄2 ounces sharp cheddar cheese, grated
directions
- Melt the butter in a saucepan, add the onion and potato and cook gently, covered for about 10 mins, stirring occasionally.
- Add salt, pepper and broth and bring to the boil.
- Simmer uncovered for about 5 mins until the potatoes are tender.
- Add the spinach or sorrel leaves and cook for 5 mins more.
- Liquidize the soup until smooth.
- For the croutons: Cut shapes from the bread using a knife or a shamrock cutter and brush lightly with olive oil or butter.
- Broil on one side then turn over and sprinkle with the grated cheese and broil until cheese is melted.
- Place on top of the hot soup.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)