With a name like Kelly, I look forward each year to March 17 – St Patrick’s Day.
Every year, I love to come up with fun and festive ways to get green cuisine onto our family table.
This year it will be pesto croutons floating on potato leek soup. Just use your favorite potato soup recipe, or follow ours below, and then spread some pesto on bread slices cut in shamrock shapes and B’Gosh and B’Gorrah ~ you’ll have instant festive food!
I stole this idea from this month’s Better Homes and Gardens “Food Know-How” section, and it is one of the most fun ideas I’ve seen, St Patty’s wise. Ok, pesto isn’t really Irish. Ok, it isn’t Irish at all. But. Who cares??? It’s St Patty’s Day! At the Kelly compound there will most definitely be silly green costumes, lots of bad amateur River dancing and as many green food ideas as we can conjure up.
Happy Meatless Monday, Everyone!
– posted by Donna
1 large leek, sliced in ¼ inch half-moon slices
1 cup sliced white button mushrooms
4 cups vegetable broth
1 pound Russet potatoes, peeled and cut in 2 inch chunks
1 tablespoon white wine vinegar
Salt and pepper to taste
4 slices thin, firm bread
¼ cup pesto sauce
Stir in broth and potatoes and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes, until potatoes are tender.
Meanwhile, cut bread slices into small shamrock shapes with a small cookie cutter, or into squares. Spread a thin layer of pesto on bread pieces and then broil until bread is lightly browned around edges.
Blend soup with a stick blender or in a blender until very smooth. Add in vinegar and salt and pepper.
Serve soup hot with pesto croutons on the side for diners to float on top of their soup.
You might want to add our Irish Potato Bread Rolls to this soup, and make it a whole meal!
Other bloggers love green cuisine, too:
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Now I must make the Kitchen Report’s Irish Soda bread.
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Ireland meets South Beach at Kalyn’s Kitchen roundup.
This soup looks absolutely delicious. I love the little shamrock crouton on top. By the way, your blog is very creative!
Thanks Carla – You are most kind – hope you come back!
YUM! We LOVE pureed potato soups. I am way not so simple and do a loaded baked potato version. Found you via Tastespotting. Will be subscribing for sure!!!
Welcome Katie!
Wow, CUTE! Love this idea, love pesto, love leek soup.
Danguole – do make yourself some shamrocks tomorrow!
I added your lovely soup to my Irish collection for St Patrick’s Day: http://confetticookies.blogspot.com/2012/03/erin-go-bragh.html
I hope you like it!
Leek and potato is one of my favourite soups, love thos croutons!
You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon.
Okay, those shamrock croutons are absolutely adorable! What a fun way to celebrate St. Paddy’s Day.
Thanks Dara! Top O’ the Mornin’ to You and Yours!
This soup looks great and it’s vegan too (unless there is cheese in the pesto). It seems so easy – I’ll have to try it out. Here is a link to a vegan curry for Meatless Monday that is also simple to make. http://www.miratelinc.com/blog/csr-business-meatless-monday-with-simple-vegan-vegetable-curry/
You are right, Angela – This IS a vegan soup – but I did swirl a little sour cream onto the top at the end, mostly for a pretty garnished look. Will check out your curry!
Your recipes are incredible and so creative. I just recently discovered your site and I’m so glad I did. I am going to Julia and Julia my way through it :)
We are so happy to have you!
I can think of no higher compliment. Thank you Angela! Do check in with us as you go!