St Patrick's Day soup recipe with shamrock cheese croutons

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 yoghurt, to serve For the cheese croutons

2 slices thick wholemeal bread

Olive oil or melted butter

100g/4oz grated Irish cheddar cheese

Try cooking this comforting homemade soup

INSTRUCTIONS

Step 1

Melt the butter in a pan over a 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.

Step 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.

Step 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.

Step 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.

Step 5

Meanwhile, reheat the soup until piping hot. Ladle it into warmed bowls, swirl single cream or natural yoghurt in a shamrock shape on top and sprinkle over the croutons to serve.