Make the most of in-season veggies with this hearty pea and broccoli soup topped with tasty grilled cheese sandwich croutons!
- Heat the oil in a large saucepan over medium heat. Add the onion, leek, potato and garlic. Cook, stirring, for 5 mins or until onion softens. Add the stock and bring to the boil. Add the broccoli and peas. Reduce heat to medium and cook for 10 mins or until broccoli is very tender. Set aside to cool.
- Transfer the cooled broccoli mixture to the jug of a blender and blend until smooth. Return to the saucepan over low heat and heat through.
- Preheat a sandwich press or large frying pan over high heat. Spread the butter evenly over 1 side of each bread slice. Sandwich the cheddar, butter-side out, between bread slices. Cook in sandwich press for 2 mins or in frying pan for 2 mins each side, or until cheddar melts and the bread is golden brown. Cut into 2cm-wide croutons.
- Divide the soup among serving bowls. Top with the croutons and sprinkle with chives to serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set