Creamy Garden Veg Bisques
ready in 50 min.
- For the soup
- 1 shallot (finely chopped)
- 1 garlic clove (finely chopped)
- 2 Tbsps butter
- 3 cups frozen peas
- 3 cups vegetable stock
- 1 cup floury potatoes (peeled and grated)
- For the cheese sticks
- 7 ozs frozen Puff pastry (defrosted)
- 3 Tbsps soft butter
- 1 cup Cheese (e. g. Emmental, grated)
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with greaseproof paper.
Fry the shallot and garlic in hot butter and add the peas. Quench with the stock and bring to the boil. Add the potatoes and simmer for 15 min.
Roll out the pastry and cut into strips (1 x 12 cm). Place the strips on the prepared baking tray, brush with some butter and sprinkle with the cheese. Bake for around 15 min.
Puree the soup with a hand blender and season with salt and ground black pepper. Pour into preheated bowls and garnished with a dollop of cream, a few peas and the herbs. Serve with the cheese sticks.