With Minted Croutons
A lovely, easy to make soup, for the weekend. If you have fresh peas , use them, if not, frozen peas are quite acceptable.
2 tbsp olive oil
1 clove garlic, crushed
190g frozen peas
2 shallots, finely chopped
12 fl oz vegetable stock
2 sliced granary bread, cut into cubes
8 fresh mint leaves
Salt and freshly ground pepper
50ml double cream
Heat the butter in a large saucepan, over a moderate heat, add the shallots and garlic and fry for a few minutes, until softened.
Add the peas and vegetable stock, bring to the boil and simmer for 10 minutes until the peas are tender.
Add the cream and blend , with a hand-held blender, until smooth. Pass through a sieve to remove any remaining pea skin.
Season with salt and pepper.
Preheat the oven to 190c/375f/ Gas 5
Blend the olive oil with the mint leaves, until smooth. Season lightly with salt and pepper.
Add to the cubed bread and mix to combine. Bake the Croutons for 7 minutes until crisp and golden.
To serve: Reheat the soup and serve in warm bowls, top with Croutons.