Ingrédients
- 1 potato (roughly 200g), peeled and cut into small cubes
- 3 spring onions, sliced
- 240g frozen peas
- 140g frozen spinach, chopped
- 5 mint leaves
- 750ml stock
- 2 tbsp veg oil
- 1 clove garlic, crushed
- 20g unsalted butter
- 1 tsp vegetable oil
- 180g pouch of Merchant Gourmet Whole Chestnuts
- 1 tbsp vegetable oil
- Salt & black pepper
- 20g butter
- 2 cloves of garlic, peeled and finely chopped
- 4 tbsp sliced parsley (optional)
FOR THE CROUTONS
Méthode
- Boil the potato for approx. 10 mins, until cooked – then drain and set aside.
- Slice the spring onions.
- In a separate saucepan add 1 tsp vegetable oil and heat gently. When the oil is hot add the spring onions and sauté them in the pan until soft.
- Next add the peas, spinach, mint leaves, potato cubes and stock to the pan of spring onions. Cover, bring to the boil, and then reduce the heat and cook gently for 10-15 minutes.
- Remove from the heat and use a blender to liquidise the soup in batches. If you’re not eating it straight away, reheat before serving.
- Now prepare the croutons. Heat 1 tbsp vegetable oil in a shallow pan. Add 20g butter and 2 crushed garlic cloves, and heat until the ingredients have melted together. Add a single layer of sliced chestnuts. Leave to cook for 20 seconds, then toss and cook on the other side for about 1 minute, or until golden.
- Season with salt and pepper and sprinkle with parsley before serving.
Good to know!
Peas and spinach are the stars of this dish but you can add in any other vegetables that need using up.
