Really handy to have in stock in the freezer: fruits and vegetables. It is cheap and easy, the choice is very large and you can always quickly put something on the table. Such as this delicious lunch dish: garden pea soup with garlic toast.
Ingredients
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1 onion
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2 cloves of garlic
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3 tablespoons olive oil
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450 grams peas (frozen)
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600 ml vegetable stock
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4 slices of whole wheat sourdough bread
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4 tablespoons whipping cream (unwhipped)
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cress
Preparation
Chop the onion and 1 garlic clove. Heat 2 tablespoons of oil and fry the chips gently for 2 minutes. Add the peas (keep 2 tablespoons aside for garnish) and the stock and bring to the boil. Boil it for about 5 minutes. Puree the soup with a hand blender and season with pepper. Squeeze the other clove of garlic over 1 tablespoon of olive oil. Brush the bread slices with the oil and toast them in a toaster or in a dry frying pan. Ladle the soup into 4 bowls, divide the cream over it and garnish with some cress and, if desired, the peas. Serve with the bread.
Number of persons
4
Duration
15 minutes
Sources):
- Plus Magazine
