Spread the love

Serves 4, preparation time 15 minutes, cooking time 20-25 minutes

The Ingredients

  • 60g/21⁄2oz butter
  • 2 medium white onions, peeled and chopped
  • 600g/1lb 5oz potatoes, peeled and chopped
  • Salt and freshly ground black pepper
  • 800ml/11⁄2pt vegetable or chicken stock
  • 240g/81⁄2oz sorrel leaves, shredded (if you can’t find sorrel leaves, rocket works just as well)
  • Single cream or natural yogurt, to serve For the cheese croutons
  • 2 slices thick wholemeal bread
  • Olive oil or melted butter
  • 100g/4oz grated Irish cheddar cheese

How to Prepare

  1. Melt the butter in a pan over medium heat. Add the onions and potatoes and cook gently, covered, for about 10 minutes, stirring occasionally. Add a pinch of salt and a good grinding of pepper. Add the stock and bring to the boil. Simmer uncovered for about 5 minutes, until the potatoes are tender.
  2. Add the sorrel leaves and cook for 5 minutes. Transfer to a blender, blitz until smooth (you may have to do this in batches), and return to a clean pan.
  3. To make the cheese croutons, first, preheat the grill. Cut small shamrock shapes from the bread and brush lightly with olive oil or melted butter.
  4. Place the croutons on a tray and toast under the grill until golden. Turn them over, sprinkle with the grated cheese and grill until the cheese has melted.
  5. Meanwhile, reheat the soup until piping hot. Ladle it into warmed bowls, swirl single cream or natural yogurt in a shamrock shape on top, and sprinkle over the croutons to serve.


Leave a Reply

Your email address will not be published. Required fields are marked *