Watercress Soup with penny loaf with melted blue cheese

Watercress Soup with Carrigaline Dillisk Cheese Croûte

A warming and tasty soup, a great one to add to your repertoire!


Penny Loaves
1 tbsp olive oil, plus a drizzle to serve
2 leeks, finely sliced
2 small garlic cloves, finely sliced
650ml hot veg stock
80g watercress, rinsed and roughly chopped
400g frozen peas
1 tsp apple cider vinegar
Carrigaline Dillisk Cheese


Heat the oil in a large saucepan over a medium heat. Add the leeks and gently fry for 7- 8 mins or until softened then add the garlic and fry for a further 2 minutes.

Pour in the hot stock and gently simmer for 6 mins. Add the watercress, reserving a few leaves for garnish, then the peas, and simmer for 5 mins.

Use a hand blender or processor and whizz until smooth. Stir through the lemon juice and zest, then season to taste. Stir through half the parsley.

Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil.

Slice the Penny Loaf vertically into 2cm slices. Top with grated Carrigaline and pop under the grill for 2 minutes to melt. Gently place on the bowls of soup and sprinkle with a few watercress leaves.


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1st April 1989, O’Donohues started to manufacture and supply O’Donohues Bread with a total of 3 staff: Cathal O’Donohue, his wife Frances and 1 other baker. Today, the bakery is located in a 26,000 sq.ft manufacturing facility in Kilcruttin Centre and employs a hardworking dedicated team of 31 staff.

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