Tami at running with tweezers is collecting soup recipes for her Super Souper Challenge.
For me it’s sometimes hard to find a soup that my sons also like. The
Pea & pesto soup with fish finger croutons
pleased all my gentlemen.
-========= REZKONV-Recipe – RezkonvSuite v1.3
Title: Pea & pesto soup with fish finger croutons
Yield: 4 Easily doubled or halved
500 grams Frozen peas, 1 lb 2oz
4 medium Potatoes, peeled and cut into cubes
1 liter Hot vegetable stock, 1 3/4 pints
300 grams Pack fish fingers (about 10)
3 tablesp. Green pesto
============================ SOURCE ============================
BBC Good Food Magazine, November 2006, p. 28
— Edited *RK* 11/18/2006 by
— Ulrike Westphal
1. Tip the peas and potatoes into a large saucepan, then pour in the
stock. Bring to the boil and simmer for 10 mins, until the potato
chunks are tender. Meanwhile, grill the fish fingers as per pack
instructions un cooked through and golden. Cut into bite size cubes
and keep warm.
2. Take a third of the peas and potatoes out of the pan with a
slotted spoon and set aside. Blend the rest of the soup until smooth,
then stir in the pesto with the reserved vegetables. Heat through a
serve in warm bowls with the fist finger croutons on top.
:PER SERVING 328 kcalories, protein 21g, carbohydrate 4g fat 10 g
saturated fat 3 g fibre 8g sugar 4g, salt 1.88g
:PREP 5 mins
:COOK 15 mins
:soup only can be frozen