Irish Farmhouse Vegetable Soup with Rosemary Croutons | DonalSkehan.com
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Irish Farmhouse Vegetable Soup with Rosemary Croutons

September 27

This is a real bowl of comfort, particularly if you choose to add the seriously good rosemary croutons – 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.

  • serves Serves 6
  • time 45 mins


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 5. Serve the soup into bowls with some cream on top, seasoning and rosemary croutons.

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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