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Irish potato, leek and pea soup with shamrock croûtons

Name: Irish potato, leek and pea soup with shamrock croûtons
Total time: 30 min
Yield: 6
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

February 29, 2020 (Last Updated: February 27, 2020)

Use this soda bread recipe for the shamrock croûtons

Recipe and styling by Sarah Dall

Photography by Myburgh du Plessis

Print Recipe

Irish potato, leek and pea soup with shamrock croûtons

Serves: 6

Total Time: 30 mins

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.