Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.