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Pea and mint soup with cream cheese bruschetta
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5 essential Waitrose salad onions
1 tbsp olive oil
1 garlic clove
500g essential Waitrose frozen garden peas
900ml vegetable stock.
14 mint leaves
1 essential Waitrose baguette
100g essential Waitrose reduced fat soft cheese
1. Preheat the grill to high. Meanwhile crush the garlic, slice the onions and sauté in the olive oil for 3 minutes. Add in the peas vegetable stock.
2. Bring to the boil, then simmer for 8 minutes. Add in the mint leaves and, using a hand blender or food processor, blend until smooth.
3 Meanwhile, cut 8 slices from the baguette and toast lightly on each side. Spread the soft cheese over the toasts and grill for 2 minutes. Serve the soup with the bruschetta. Garnish with black pepper and extra mint leaves.
Typical values per serving:
This recipe was first published in June 2011.