Use this soda bread recipe for the shamrock croûtons
Recipe and styling by Sarah Dall
Photography by Myburgh du Plessis
Irish potato, leek and pea soup with shamrock croûtons
Ingredients
SOUP
- 3 tbsp butter
- 250g leeks, washed well and finely chopped
- 3 potatoes, peeled and grated
- 500ml (2 cups) vegetable stock
- 65g (½ cup) frozen peas
- salt and freshly ground black pepper, to taste
- 100ml pouring cream, to serve
- 6 sprigs fresh thyme, to garnish
SHAMROCK CROÛTONS
- 6 slices spinach soda bread (find recipe above)
- 1 tbsp olive oil
Instructions
For the soup, melt the butter in a medium pot on high heat. Add the leek and sauté for 5 minutes. Turn down the heat, add the potato and stock, and simmer for 20 minutes. Add the peas and simmer for a further 5 minutes.
Using a stick blender, blitz until smooth. Season to taste.
For the croûtons, preheat the oven to 180°C. Using a shamrock cookie cutter (find online or at specialist baking stores), cut out 12 croûtons from the soda bread slices. Place the croûtons on a baking tray and drizzle with the olive oil. Bake, turning once, until golden brown, about 5 minutes per side.
To serve, divide the soup among 6 bowls and drizzle with a little cream. Garnish with sprigs of fresh thyme and serve with the croûtons.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
