• Use this soda bread recipe for the shamrock croûtons

    Recipe and styling by Sarah Dall

    Photography by Myburgh du Plessis

    Irish potato, leek and pea soup with shamrock croûtons

    Serves: 6
    Total Time: 30 mins


    • SOUP

    • 3 tbsp butter
    • 250g leeks, washed well and finely chopped
    • 3 potatoes, peeled and grated
    • 500ml (2 cups) vegetable stock
    • 65g (½ cup) frozen peas
    • salt and freshly ground black pepper, to taste
    • 100ml pouring cream, to serve
    • 6 sprigs fresh thyme, to garnish

    • 6 slices spinach soda bread (find recipe above)
    • 1 tbsp olive oil



    For the soup, melt the butter in a medium pot on high heat. Add the leek and sauté for 5 minutes. Turn down the heat, add the potato and stock, and simmer for 20 minutes. Add the peas and simmer for a further 5 minutes.


    Using a stick blender, blitz until smooth. Season to taste.


    For the croûtons, preheat the oven to 180°C. Using a shamrock cookie cutter (find online or at specialist baking stores), cut out 12 croûtons from the soda bread slices. Place the croûtons on a baking tray and drizzle with the olive oil. Bake, turning once, until golden brown, about 5 minutes per side.


    To serve, divide the soup among 6 bowls and drizzle with a little cream. Garnish with sprigs of fresh thyme and serve with the croûtons.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com