Name: Pea soup with garlic croutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 30 gram butter; 1 medium white onion, finely chopped; 1 clove garlic, crushed, plus 1 extra, peeled, halved; 1 medium potato, peeled, chopped; 3 1/2 cup salt-reduced vegetable stock; 600 gram frozen peas; 1/2 falcones turkish pide; olive oil cooking spray; 80 gram creamy feta, crumbled; 1 tablespoon shredded mint

Ingredients

30 gram butter

1 medium white onion, finely chopped

1 clove garlic, crushed, plus 1 extra, peeled, halved

1 medium potato, peeled, chopped

3 1/2 cup salt-reduced vegetable stock

600 gram frozen peas

1/2 falcones turkish pide

olive oil cooking spray

80 gram creamy feta, crumbled

1 tablespoon shredded mint

Method

1.Melt butter in a large saucepan over moderate heat. Add onion; cook and stir for 5 minutes or until soft. Add crushed garlic; cook and stir for 1 minute.

2.Add potato and stock to pan. Bring to the boil. Reduce heat; simmer, covered, for 10 minutes or until potato is tender. Add peas; cover and return to the boil. Cook for 5 minutes or until peas are tender. Cool slightly. Process, in batches, until smooth.

3.Meanwhile, preheat oven to 200°C/180°C fan forced. Cut bread into 1cm slices and arrange in a single layer on an oiled baking tray; spray with oil.

4.Bake croutes, turning tray halfway through cooking, for 10 minutes or until crisp and lightly golden. Remove from oven; rub one side of toast with extra garlic.

5.Ladle hot soup into serving bowls. Top with feta, mint and freshly ground black pepper. Serve with garlic croutes.

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Ingredients

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