Creamy Pea Soup with Ciabatta Croutons and Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g peas, frozen
- 1 large potato (s)
- 1 small onion (s)
- 0.5 liter ½ vegetable stock
- 1 sprig mint
- 1 stick / s celery
- some butter
- 75 g rolls (ciabatta), for bakin
- 50 ml double cream
- 30 g sheep cheese
- salt
- pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Peel and chop the onion and dice the cleaned celery. Heat a large saucepan with a dash of olive oil and a piece of butter. Add the vegetables with a little water and cook for about 10 minutes until they are soft. Incidentally, bring the vegetable stock to the boil and let a grill pan get hot.
- Peel the potatoes, grate them roughly and add them to the vegetable stock. Then pluck the mint, adding half of the leaves to the broth as well. A ciabatta roll (does not have to be baked) cut into bite-sized pieces and mix with olive oil in a bowl. Toast the pieces of bread in the preheated pan until they are crispy all over.
- Add the frozen peas to the cooking vegetables and then pour in the vegetable stock. Bring to the boil briefly and add the double crème and simmer for another 5 minutes on a low level. Then take the pot off the stove and puree the soup with a hand blender until smooth. Salt and pepper.
- Mix the croutons with the remaining mint leaves and a little olive oil. Crumble in the sheep cheese and mix everything.
- Pour the soup into soup bowls and add a handful of crouton and feta mixture to each.
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