Mint & Pea Soup with Garlic Croutons
Over a year ago
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Ingredients
- 15ml Olive oil
- 1 onion, thinly sliced
- 2 small potatoes, peeled and cut into small cubes
- 1 tsp Very Lazy Garlic
- 5tsp English Provender Mint Sauce
- 1.1 litre (2pts) vegetable stock
- Black pepper
- 450g (1lb) frozen peas
- Croutons:
- 1tsp Very Lazy Garlic
- 50g (2oz) softened butter
- 6-8 slices baguette
- 3 tbsp Greek Yogurt
Accompaniment
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Description
A scrumptious Autumnal recipe
Method
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1
1. Place oil in a large pan, add the onion and potato and cook until lightly browned.
2. Add all remaining ingredients except the peas, cover pan and simmer for approx 15 minutes, or unitl potato is tender.
3. Add the peas and simmer for a further 5 mins.
4. Make the croutons: Mix the Very Lazy Garlic with the butter and use to spread each slice liberally. Place under a hot grill for a couple of minutes to melt butter and lightly brown baguette.
5. Remove the soup from the heat and whiz in a food processor or hand blender until smooth.
6. Serve soup with a spoonful of yogurt swirled into the soup and the garlic croutons.
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