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.

  • Prep: 15 min - 20 min
  • Cooking: 30 min - 40 min
Yields 6 servings
shamrock soup

Ingredients

  • 1 large bunch broccoli
  • 1 tbsp (15 mL) butter
  • 3 garlic cloves minced
  • 1 onion chopped
  • Salt and pepper to taste
  • 2 potatoes peeled and chopped
  • 4 cups (1 L) reduced-sodium vegetable broth or chicken broth
  • 2 cups (500 mL) Milk
  • 1/2 cup (125 mL) Canadian Havarti or Canadian Mozzarella or Canadian Cheddar shredded
  • Shamrock Croutons
  • 4 to 6 slices whole grain bread
  • Sour cream or plain yogurt (optional)

Preparation

Cut broccoli tops from stalks. Peel stalks and chop coarsely. Cut tops into small florets and set aside separately.

In a large pot, melt butter over medium heat; sauté garlic, onion for about 5 min or until softened. Add salt and pepper to taste. Add broccoli stalks and potatoes and sauté for 1 min. Pour 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.

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.

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 until melted. Season to taste with salt and pepper.

Just before serving, broil croutons on each side until toasted.

Ladle soup into bowls, top with a spoonful of sour cream (if using) and float croutons on top.

Tips

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 (450 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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Nutrition

Nutritional Information

per serving
Energy: 227 Calories
Protein: 10 g
Carbohydrate: 31 g
Fat: 8 g
Fibre: 4.5 g
Sodium: 508 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 20 % / 220 mg
Vitamin C: 106 %
Vitamin A: 34 %
Folate: 27 %
Magnesium: 23 %