Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Mix the croutons with the remaining mint leaves and a little olive oil. Crumble in the sheep cheese and mix everything.
5. Pour the soup into soup bowls and add a handful of crouton and feta mixture to each.