Pea, Mint & Leek Soup with Crispy Croutons

image13-1Serves 4, cooking time 35 minutes, suitable for vegetarians

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

2 tbsp olive oil
2 slices wholemeal bread
salt and pepper

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 to blitz with a handheld blender or transfer the soup into a 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.



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