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Pea, Mint & Leek Soup with Crispy Croutons

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July 6, 2015 by marksetchfield

PEA01_unnamedServes 4, cooking time 35 minutes, suitable for vegetarians

INGREDIENTS
For the soup

1 tbsp olive oil
1 onion chopped
2 leeks
1 garlic clove
10oz frozen peas
1 pint vegetable stock
A whole nutmeg
Few sprigs of fresh mint
Salt and pepper

For the croutons
2 tbsp olive oil
2 slices wholemeal bread
salt and pepper

Chefs says: You can use any kind of frozen peas, try a minted pea if fresh mint is hard to find, also try to buy whole nutmeg, when its freshly grated it adds a rich and fragrant taste. This soup is a great winter warmer and can be frozen.

METHOD
Remove
the crusts from the slices of bread, cut into even strips then turn sideways and cut into cubes. Place in a bowl add the olive oil and mix so they are coated with the oil, season and place the cubes on a baking tray. Cook in the oven at 180c for about 20 minutes until they are crunchy. Meanwhile wash and slice the leeks, cut the onion. Heat the oil in a pan and add the leeks, onion and garlic and sauté for a few minutes. Then add the vegetable stock and simmer for 15 minutes. Now add the frozen peas, nutmeg and a few fresh mint leaves. Stir and season, then turn up the heat, bring to the boil and simmer for 20 minutes. When the soup is ready blitz with a handheld blender or transfer the soup into liquidizer. (Taking care as the soup will be extremely hot). The soup should be a smooth thick texture. To serve, spoon the soup into a bowl and top with the crispy croutons. Also great to make a batch for home freezing.

PEA02_unnamed

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