We’ve thrown a leftover bag of frozen peas into our pea soup with crispy halloumi croutons. Yes you heard us right: cheese croutons.
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Serves
4
Leek
Potato
Garlic Clove
Vegetable Stock
Frozen Pea
Mixed Salad Leaf
Sherry Vinegar
Halloumi
Chilli Flakes
Capers
Salt
Black Pepper
Olive Oil
Serves
4
Leek
Potato
Garlic Clove
Vegetable Stock
Frozen Pea
Mixed Salad Leaf
Sherry Vinegar
Halloumi
Chilli Flakes
Capers
Salt
Black Pepper
Olive Oil
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Step 1.
Wash then roughly slice the leek (both green and white parts). Cut the potato, skin on, into smallish cubes and roughly chop the garlic.
Step 2.
Get a large saucepan over a medium heat. Pour in a good glug of olive oil, chuck in the leek with a big pinch of salt, cook for 5 mins until softened. Add the garlic and potatoes, stirring for 2 mins then pour in the vegetable stock.
Step 3.
Bring the soup to the boil and simmer for 15 mins until the potatoes are cooked. Meanwhile, cut the halloumi into 2cm cubes.
Step 4.
Tip the frozen peas into the saucepan, cook for 2 mins more then add the salad leaves. Once the salad has wilted take the pan off the heat. Blitz the soup until smooth and season with vinegar, salt and pepper to taste, adding a little water if it’s a too thick. Keep the soup warm over a low heat.
Step 5.
Get a frying pan over a high heat. Fry the halloumi for 2-3 mins, turning regularly until golden.
Step 6.
Ladle the soup between bowls, top with the halloumi croutons, a big pinch of chilli flakes, crack of black pepper, a good drizzle of olive oil and the capers (if using).
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