First up, the croutons…
…really added a lot to this soup. They came about because I bought a loaf of DELICIOUS potato & rosemary bread from Central Baking Depot, but forgot about it and it went stale. Not one to waste, I ripped it into chunks (crust and all) and baked it in the oven til crispy.
Now the soup…
Ingredients (are as always not weighed or measured as I make these things for dinner and am usually tired and hungry
- onion
- few cloves garlic
- silverbeet and water cress in equal amounts
- about 15Og peas
- vege stock
- 1 carrot
- sprinkling dried mixed herbs
- goats cheese or sour cream to serve
- lots chopped parsley to serve
- 1. Fry the onion and garlic in a little olive oil to soften
- 2. Add the chopped white stalks of the silverbeet and fry a little to soften
- 3. Add the peas, herbs and stock and bring to the boil
- 4. Add the green parts of the silverbeet and cook for about 15 minutes.
- 5. Take off heat and stir in water cress leaves to wilt
- 6. Blend
- 7. Re-heat (but don’t boil extensively]
- 8. Serve over croutons with a dollop of goats cheese or sour cream and a generous helping of chopped parsley
