St Patrick's Day Soup With Shamrock Croutons

1. 1

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

2. 2

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

3. 3

   Simmer uncovered for about 5 mins until the potatoes are tender.

4. 4

   Add the spinach or sorrel leaves and cook for 5 mins more.

5. 5

   Liquidize the soup until smooth.

6. 6

   For the croutons: Cut shapes from the bread using a knife or a shamrock cutter and brush lightly with olive oil or butter.

7. 7

   Broil on one side then turn over and sprinkle with the grated cheese and broil until cheese is melted.

8. 8

   Place on top of the hot soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.