Creamy Garden Veg Bisques

Name: Creamy Garden Veg Bisques
Total time: 50 min
Yield: 4
Ingredients: 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); 7 ozs frozen Puff pastry (defrosted); 3 Tbsps soft butter; 1 cup Cheese (e. g. Emmental, grated); 2 Tbsps cream (at least 30% fat); fresh Fresh herbs

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 50 min.

Ready in

Ingredients

for

servings

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)

To garnish: 2 Tbsps cream (at least 30% fat); fresh Fresh herbs

How healthy are the main ingredients?

potato shallot garlic clove

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Preparation steps

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.