Pea & Leek Soup with Herby Croutons
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
Pre-heat the oven to 180 degrees.
Chop leeks, crush your garlic and gently soften in a pan with a little olive oil.
Cut your thick bread slice into large chunks, crusts off.
Add peas and water with stock and bring to the boil just until the peas have cooked which won't take long!
Once peas are cooked, take off the heat. With a hand blender, blend until smooth.
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.
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.
Place in the oven just for 2 minutes to loosen and infuse the oil.
Add your bread, making sure you roll it around and coat every piece with oil and herbs.
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!
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.
Remove from the oven to cool and crisp up while you ladle your soup into a bowl.
Add your croutons on top making sure you get all the crispy herbs out too.
