St Patrick’s Day soup with shamrock cheese croutons
Life & Style

St Patrick’s Day soup with shamrock cheese croutons

WHAT better way to pay tribute to Ireland's patron saint than with a delicious bowl of St Patrick's Day soup topped with a crunchy shamrock-shaped cheese crouton.

Try this at home on March 17...

Serves 4


60g butter

2 medium white onion, chopped

600g potatoes, peeled and chopped

Salt and pepper

800ml vegetable or chicken stock

240g sorrel leaves, shredded

Cheese Croutons

2 slices thick wholemeal bread

Olive oil or melted butter to brush on

100g grated Irish cheese

To cook

Melt the butter in a saucepan, add the onion and potato and cook gently, covered for about 10 minutes, stirring occasionally.

Add salt, pepper and stock and bring to the boil.

Simmer uncovered for about 5 minutes until the potatoes are tender. Add the sorrel leaves and cook for 5 minutes more.

Liquidise the soup until smooth.

To make the Cheese croutons

Cut shapes from the bread and brush lightly with olive oil or butter.  Grill on one side then turn over and sprinkle with the grated cheese and grill until cheese is melted.

Place on top of the hot soup.

Recipe courtesy of Bord Bia