Saint-Germain Pea Soup |
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croutons
sourdough bread, ¾" cubed | ||||
| ¼ | cup | olive oil | ||
salt | ||||
black pepper, ground | ||||
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Preheat oven to 350°F.
In a bowl with sourdough bread, drizzle olive oil and add seasonings. Toss to evenly coat. Transfer to baking sheet.
Bake until golden and crisp, stir occasionally (~10 mins).
pea soup
| 3 | tablespoons | olive oil | ||
| 1 | leek, finely chopped | |||
| 3 | cups | |||
| 2 | cups | water | ||
| 1 | lb | peas | ||
| 1 | head | Boston butter lettuce, coarsely chopped | ||
| ½ | cup | fresh mint, coarsely chopped | ||
| 1 | pinch | salt | ||
| 1 | pinch | black pepper, ground | ||
| ¼ | cup | vegan cream |
In a saucepan over medium low heat, warm olive oil. Add leeks to sauté until softened.
Add vegetable broth and water. Once boiled, turn down heat to simmer.
Add to cook peas and Boston butter lettuce until softened (~6 mins).
Add fresh mint and purée the soup with an immersion blender or blender.
Reheat until it's hot. Season with salt and black pepper.
To serve, drizzle vegan cream and top with croutons.