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bowl of green colour soup tray of croutons

Time for lunch

Pea & Leek Soup with Herby Croutons

Ingredients

1 large leek

2 cloves of garlic, crushed

2 cups of frozen petit pois peas

2 cups of water

1/2 a good quality veggie stock cube

1 thick slice of bread – unsliced is better so you can get it real thick!

Olive oil

A handful of fresh rosemary, thyme and mint

Good quality salt

How to make it

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Pre-heat the oven to 180 degrees.

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Chop leeks, crush your garlic and gently soften in a pan with a little olive oil.

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Cut your thick bread slice into large chunks, crusts off.

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Add peas and water with stock and bring to the boil just until the peas have cooked which won't take long!

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Once peas are cooked, take off the heat. With a hand blender, blend until smooth.

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Return back to the hob, taste test and season as you wish and apply a very low heat just to keep it nice and warm.

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In a baking tray add 1 crushed clove of garlic, all of your fresh herbs, a good pinch of salt and enough olive oil to coat the bottom of the tray.

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Place in the oven just for 2 minutes to loosen and infuse the oil.

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Add your bread, making sure you roll it around and coat every piece with oil and herbs.

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Return to the oven and turn down to 100 degrees. You want to cook them on a low heat to get that crunch without them burning!

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Keep an eye, depending on the size of your croutons they will take between 4 to 10 minutes. As soon as they are golden and crispy, they are done.

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Remove from the oven to cool and crisp up while you ladle your soup into a bowl.

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Add your croutons on top making sure you get all the crispy herbs out too.