Cream of Pea Soup
Quick Recipes Simple Recipes Budget Recipes Vegetables Soups and Stews
A week of healthy eating is coming up. Yesterday a tonic fresh, today this cream of pea soup with goat cheese croutons and mint oil. Getting better and better.
Ingredients
400 g peas (fresh or frozen)
1 onion
2 potatoes
650 ml chicken stock
2 tablespoons oil
salt, black pepper
Mint Oil
4 tablespoons olive oil
10 mint leaves
a little coarse salt
Goat Cheese Croutons
3-4 salted Bake Rolls (bread chips)
100 g goat cheese (fresh or matured)
a little cream cheese
Servings: 3-4
Preparation time: 40 minutes
How to prepare cream of pea soup
- Sauté the finely chopped onion in hot oil until soft. Add the peas and the potatoes cut into cubes. Cover with chicken stock and season with salt and black pepper.
- Bring to a boil and simmer with the lid on until the potatoes are well cooked (about 20 minutes).
- Strain the peas and reserve the stock. Blend the peas using a blender or immersion blender. While blending, gradually add the stock until the soup reaches the desired consistency (I used all the stock).
- Optionally, pass the pea soup through a fine sieve for a smoother texture. Adjust seasoning with salt.
- For the flavored oil: crush the mint leaves with coarse salt in a mortar until they become a paste. Add the oil and mix well.
- For the croutons: mix the goat cheese with a little cream cheese until it becomes spreadable. The amount of cream cheese varies depending on the type of goat cheese used - fresh or matured.
- Spread the Bake Rolls with the goat cream cheese mixture.
- Pour the soup into bowls. Place a cheese crouton on top. Drizzle with mint oil.
Cream of Pea Soup
