Sweet Pea Soup
1 1/2 cup sweet peas, frozen
1 onion, chopped
1 garlic clove, smashed with salt
1 tbsp butter
2 cups chicken stock
1 tsp lemon juice
1 bay leaf
1 tbsp parsley, chopped
Salt (if the chicken stock has salt, don't use)
75 ml half half cream
Saute the onion with butter for about 7-8 minutes over low heat in a medium sized pot. Add the garlic and stir. Then add all the above ingredients except the cream. Bring to a boil, then turn the heat down to low to slowly cook for about 30 minutes.
Discard the bay leaf. Use the blender to blend the soup until there are no lumps in it. Pour it back into the pot. Heat it up for about 5 minutes over very low heat. Then add cream and cook for 2-3 more minutes. Sprinkle some croutons on top and serve.
How to make croutons: cut bread in cubes. Place them on an oven tray and add some olive oil, salt and pepper on top, then toss. Preheat the oven to 175 C (350 F) and bake for about 10-15 minutes.
Makes 2 servings.
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