Shamrock Soup
Shamrock Soup
On a day when we celebrate everything green, why not make dinner green, too? Broccoli and potatoes make a bright, perfectly smooth and delicious soup that’s easy to make. The shamrock-shaped cheese croutons add fun, crunch and flavour.
1 large bunch broccoli
1 tbsp (15 mL) butter
3 cloves garlic, minced
1 onion, chopped
Salt and pepper
2 potatoes, peeled and chopped
4 cups (1 L) reduced-sodium vegetable or chicken broth or stock
2 cups (500 mL) milk
1/2 cup (125 mL) shredded Canadian Havarti, Cheddar or Mozzarella cheese
Shamrock Croutons:
4 to 6 slices whole grain bread
Sour cream or plain yogurt (optional)
1. Cut broccoli tops from stalks. Peel stalks and chop coarsely. Cut tops into small florets and set aside separately.
2. In a large pot, melt butter over medium heat; sauté garlic, onion and 1/4 tsp (1 mL) each, salt and pepper for about 5 min or until softened. Add broccoli stalks and potatoes and sauté for 1 min. Add broth and bring to a boil over high heat. Reduce heat, cover and boil gently for about 10 min or until potatoes are almost tender. Add broccoli florets and boil gently, uncovered, for about 5 min or until florets are tender.
3. Meanwhile, make Shamrock Croutons: Using a shamrock cookie cutter or a sharp paring knife, cut shamrock shapes from bread and place on a baking sheet. Preheat broiler.
4. In a blender, in batches, or with an immersion blender, purée soup until smooth. Return to pot, if necessary. Stir in milk; heat over medium-low heat, stirring often, just until steaming (do not let boil). Remove from heat; stir in Canadian Havarti cheese until melted. Season to taste with salt and pepper.
5. Just before serving, broil croutons on each side until toasted.
6. Ladle soup into bowls, top with a spoonful of sour cream (if using) and float croutons on top.
Preparation time: 15 to 20 minutes
Cooking time: 30 to 40 minutes
Yield: 6 servings
Cooking Tip: If you want to save time, buy pre-cut fresh broccoli. You’ll need about 1 lb 4 oz (625 g). If you prefer to use frozen broccoli, use 6 cups (1.5 L) or 1 lb (500 g) and add it frozen at the end of step 2 where it specifies to add the florets.
To make the soup ahead, transfer it to a container after puréeing and let cool. Cover and refrigerate for up to 2 days or freeze for up to 2 months. Let thaw in refrigerator overnight, if necessary. Reheat in a pot over medium heat until hot and bubbling before adding milk.
On a day when we celebrate everything green, why not make dinner green, too? Broccoli and potatoes make a bright, perfectly smooth and delicious soup that’s easy to make. The shamrock-shaped cheese croutons add fun, crunch and flavour.
1 large bunch broccoli
1 tbsp (15 mL) butter
3 cloves garlic, minced
1 onion, chopped
Salt and pepper
2 potatoes, peeled and chopped
4 cups (1 L) reduced-sodium vegetable or chicken broth or stock
2 cups (500 mL) milk
1/2 cup (125 mL) shredded Canadian Havarti, Cheddar or Mozzarella cheese
Shamrock Croutons:
4 to 6 slices whole grain bread
Sour cream or plain yogurt (optional)
1. Cut broccoli tops from stalks. Peel stalks and chop coarsely. Cut tops into small florets and set aside separately.
2. In a large pot, melt butter over medium heat; sauté garlic, onion and 1/4 tsp (1 mL) each, salt and pepper for about 5 min or until softened. Add broccoli stalks and potatoes and sauté for 1 min. Add broth and bring to a boil over high heat. Reduce heat, cover and boil gently for about 10 min or until potatoes are almost tender. Add broccoli florets and boil gently, uncovered, for about 5 min or until florets are tender.
3. Meanwhile, make Shamrock Croutons: Using a shamrock cookie cutter or a sharp paring knife, cut shamrock shapes from bread and place on a baking sheet. Preheat broiler.
4. In a blender, in batches, or with an immersion blender, purée soup until smooth. Return to pot, if necessary. Stir in milk; heat over medium-low heat, stirring often, just until steaming (do not let boil). Remove from heat; stir in Canadian Havarti cheese until melted. Season to taste with salt and pepper.
5. Just before serving, broil croutons on each side until toasted.
6. Ladle soup into bowls, top with a spoonful of sour cream (if using) and float croutons on top.
Preparation time: 15 to 20 minutes
Cooking time: 30 to 40 minutes
Yield: 6 servings
Cooking Tip: If you want to save time, buy pre-cut fresh broccoli. You’ll need about 1 lb 4 oz (625 g). If you prefer to use frozen broccoli, use 6 cups (1.5 L) or 1 lb (500 g) and add it frozen at the end of step 2 where it specifies to add the florets.
To make the soup ahead, transfer it to a container after puréeing and let cool. Cover and refrigerate for up to 2 days or freeze for up to 2 months. Let thaw in refrigerator overnight, if necessary. Reheat in a pot over medium heat until hot and bubbling before adding milk.
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