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- 15g butter
- 1 shallot, peeled and chopped
- 1 vegetable stock cube
- 1 medium potato, peeled and roughly chopped
- 225g frozen peas
- Leaves from 2 sprigs of fresh mint
- 200ml whole milk
- 40g pack Asda Pepper and Sea Salt Croutons, to serve
Melt the butter in a pan. Add the shallot and gently cook until soft. Dissolve the stock cube in 300ml hot water and add to the pan with the potato. Cover and simmer for 10 minutes.
Add the peas and mint and simmer for 10 minutes.
Add the milk then purée with a hand-held blender. Season to taste, then pour into a bowl, cover and cool. You can refrigerate for two days.
Heat to serve, pour into bowls and add the croutons.