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Pea and broccoli soup with grilled cheese sandwich croutons
Pea and broccoli soup with grilled cheese sandwich croutons
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in a delicious pea and broccoli soup with grilled cheese croutons for a delightful twist on seasonal vegetables!
Ingredients:
  • 1 brown onion, finely chopped
  • 1 leek, pale section only, coarsely chopped
  • 1 brushed potato, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 1l chicken stock
  • 1 small head broccoli, coarsely chopped
  • 240g pea
  • 20g butter, at room temperature
  • 4 thick slices multigrain bread
  • 2 slices tasty cheddar
  • Coarsely chopped chives, to serve
Instructions:
  • In a large saucepan over medium heat, warm the oil. Stir in the onion, leek, potato, and garlic. Cook for 5 minutes until the onion softens. Bring the stock to a boil, then add the broccoli and peas. Simmer over medium heat for 10 minutes until the broccoli is very tender. Let cool before serving.
  • Blend the cooled broccoli mixture in a blender until smooth, then heat it through in a saucepan over low heat.
  • Heat up a sandwich press or large frying pan on high. Spread butter on one side of each bread slice. Put the cheddar, with the buttered side out, between the slices. Cook in the press for 2 minutes or in the pan for 2 minutes on each side, until the cheddar melts and the bread turns golden brown. Cut into 2cm-wide croutons.
  • Ladle the soup into bowls and garnish with croutons and a sprinkle of chives before serving.

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