Irish Farmhouse Vegetable Soup with Rosemary Croutons

Name: Irish Farmhouse Vegetable Soup with Rosemary Croutons
Cuisine: European, British
Ingredients: 2 carrots, peeled and diced; 2 celery sticks, diced; 1 leeks, diced; 1 large onion, diced; 25g butter; 1 large parsnip, peeled and chopped; 400g floury potatoes, diced; 600ml vegetable stock; 120g frozen peas; Good drizzle of double cream, plus extra for serving; Sea salt and freshly ground black pepper; For the croutons; 2 tbsp olive oil; 20g butter; 2 sprigs of rosemary; 2-3 slices of white or sourdough bread, diced into large cubes

5 steps

Updated at: Thu, 17 Aug 2023 07:36:04 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per serving

Calories1370.8 kcal (69%)

Total Fat75.5 g (108%)

Carbs155.3 g (60%)

Sugars33.7 g (37%)

Protein26.2 g (52%)

Sodium3024 mg (151%)

Fiber30.4 g (108%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

25gbutter

large, peeled and chopped

400gfloury potatoes

diced

600mlvegetable stock

120gfrozen peas

double cream

plus extra for serving

sea salt

freshly ground black pepper

2 Tbspolive oil

20gbutter

2 sprigsrosemary

2 sliceswhite bread

or sourdough, diced into large cubes

Instructions

Step 1

Heat the butter in a large pan. Add the carrots, celery, leek and onion with some seasoning, cooking for 10 minutes until softened down.

Step 2

Add the rest of the veggies and cook for a few minutes more, then pour in the stock. Season well and bring to the boil, then reduce to a simmer and cook gently for 20 minutes until the veggies are all tender, adding the peas for the last few minutes. Spoon out one-third of the veggies with a slotted spoon and set aside.

Step 3

Blitz the rest of the soup with a stick blender until smooth, then remove from the heat. Stir in the reserved whole veggies with a good drizzle of double cream.

Step 4

To make the croutons, heat the oil and butter with the rosemary sprigs in a large pan. When hot, add the cubes of bread, toss well then cook for 5-6 minutes until golden and crisp on all sides. Season with sea salt.

Step 5

Serve the soup into bowls with some cream on top, seasoning and rosemary croutons.