Pea & mint soup with wand dippers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
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- 2 tsp vegetable oil
- 1 onionroughly chopped
- 1 large potatochopped
- 1 garlic clovefinely grated or crushed
- 1l vegetable stock
- 350g pack ready-rolled puff pastry
- 75g cheddarfinely grated
- 750g frozen peas
- handful of mint leavesplus extra shredded leaves to garnish
Nutrition: Per serving (8)
- kcal331
- fat16g
- saturates8g
- carbs31g
- sugars8g
- fibre8g
- protein11g
- salt0.9g
Method
step 1
Heat the oven to 200C/180C fan/ gas 6. Heat the oil in a large saucepan over a medium heat and fry the onion for 6-8 mins until softened. Add the potato and garlic, and cook for a couple of minutes more before pouring in the stock and simmering for 12-15 mins until the potato is just tender.
step 2
Meanwhile, unravel the pastry and cut out wand shapes by cutting slightly diagonal lines, so one end of the strip is thicker than the other. Transfer the pastry wands to a baking tray on their baking parchment, then scatter over the cheese and season with black pepper, if you like. Bake for 10-12 mins until golden.
step 3
Once the potato is just tender, tip the peas and mint into the soup mixture, and cook for 5-8 mins until the peas are defrosted and tender. Remove from the heat and blitz using a hand blender. Ladle the soup into bowls, scatter over the shredded mint leaves, then serve with the pastry wands for dunking.
