{"id":2789,"date":"2023-02-11T00:50:49","date_gmt":"2023-02-11T00:50:49","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=2789"},"modified":"2024-02-09T21:32:50","modified_gmt":"2024-02-09T21:32:50","slug":"irish-farmhouse-vegetable-soup-with-rosemary-croutons","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/irish-farmhouse-vegetable-soup-with-rosemary-croutons\/","title":{"rendered":"Irish Farmhouse Vegetable Soup with Rosemary Croutons"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Irish Farmhouse Vegetable Soup with Rosemary Croutons<\/span><\/h2>\n
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This is a real bowl of comfort, particularly if you choose to add the seriously good rosemary croutons \u2013 they keep well in an airtight container and are also lovely added to a salad for flavour and crunch. This soup is perfect for freezing: Allow to cool completely before transferring to a sturdy freezer bag or container and freeze for up to 6 months.<\/span><\/div>\n
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Total Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Donal Skehan<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> carrots<\/span> peeled and diced<\/span><\/li>
  • 2<\/span> celery sticks<\/span> diced<\/span><\/li>
  • 1<\/span> leeks<\/span> diced<\/span><\/li>
  • 1<\/span> large onion<\/span> diced<\/span><\/li>
  • 25<\/span> g<\/span> butter<\/span><\/li>
  • 1<\/span> large parsnip<\/span> peeled and chopped<\/span><\/li>
  • 400<\/span> g<\/span> floury potatoes<\/span> diced<\/span><\/li>
  • 600<\/span> ml<\/span> vegetable stock<\/span><\/li>
  • 120<\/span> g<\/span> frozen peas<\/span><\/li>
  • Good drizzle of double cream<\/span> plus extra for serving<\/span><\/li>
  • Sea salt and freshly ground black pepper<\/span><\/li><\/ul><\/div>

    <\/span>For the croutons:<\/span><\/h4>
    • 2<\/span> tbsp<\/span> olive oil<\/span><\/li>
    • 20<\/span> g<\/span> butter<\/span><\/li>
    • 2<\/span> sprigs of rosemary<\/span><\/li>
    • 2-3<\/span> slices<\/span> of white or sourdough bread<\/span> diced into large cubes<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Heat the butter in a large pan. Add the carrots, celery, leek and onion with some seasoning, cooking for 10 minutes until softened down.<\/div><\/li>
      • 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.<\/div><\/li>
      • 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.<\/div><\/li>
      • 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.<\/div><\/li>
      • Serve the soup into bowls with some cream on top, seasoning and rosemary croutons.<\/div><\/li><\/ul><\/div><\/div>\n
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