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Irish Farmhouse Vegetable Soup with Rosemary Croutons
Ingredients
  • 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
  • subheading: For the croutons:
  • 2 tbsp olive oil
  • 20g butter
  • 2 sprigs of rosemary
  • 2 to 3 slices of white or sourdough bread, diced into large cubes
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