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Pea, spring onion and Cote Hill Red soup

20221117_Food_Christmas_PeaSpringOnionCoteHillRedSoup.jpg

A soup which makes a star of that freezer favourite, the frozen pea 🌟


SERVES: 4

PREP: 20 MINS

COOK: 25 MINS

Ingredients

  • 1 bunch spring onions
  • 2 tbsp olive oil
  • 50g butter
  • 1 large baking potato, about 250g, diced
  • 1 litre hot vegetable stock
  • 2 thick slices Gadsby's white farmhouse bread, cut into chunky cubes 💚
  • 100g Cote Hill Red Cheese, coarsely grated 💚
  • 900g frozen peas
  • 100g baby leaf spinach

Method

  1. Thinly shred 2 spring onions and set aside, Chop the rest.
  2. Heat 1 tbsp of the olive oil and half the butter in a large pan. Add the chopped spring onions and potato, and cook, stirring frequently, for 5 mins. Stir in the stock, bring to a boil, cover and simmer for 8-10mins
  3. Meanwhile, melt the remaining butter with the remaining oil in a large frying pan. Fry the bread for 4-5mins until golden. Season, top with 25g cheese, and melt under a hot grill.
  4. Add the peas to the soup, bring to a boil and cook for 4 mins. Stir in the spinach until wilted. Remove a spoonful and set aside. Stir in most of the remaining cheese and whizz with a stick blender until smooth. Divide into bowls and garnish with the croutons, pea mixture, shredded spring onions and grated cheese.

TIP: Make the soup ahead and freeze for up to 4 months in a freezeproof container. Defrost thoroughly before reheating gently until piping hot.


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