Pea & mint soup with wand dippers

• vegetable oil↗2 tsp
• onion↗1

  roughly chopped

• large potato↗1

  chopped

• garlic clove↗1

  finely grated or crushed

• vegetable stock↗1l
• pack ready-rolled puff pastry↗350g
• cheddar↗75g

  finely grated

• frozen peas↗750g
• handful of mint leaves

  plus extra shredded leaves to garnish

Покрокова інструкція

1. 1

   Heat the oven to 200C/180C fan/ gas 6. Heat the oil in a large saucepan over a medium heat and fry the onion for 6-8 mins until softened. Add the potato and garlic, and cook for a couple of minutes more before pouring in the stock and simmering for 12-15 mins until the potato is just tender.

2. 2

   Meanwhile, unravel the pastry and cut out wand shapes by cutting slightly diagonal lines, so one end of the strip is thicker than the other. Transfer the pastry wands to a baking tray on their baking parchment, then scatter over the cheese and season with black pepper, if you like. Bake for 10-12 mins until golden.

3. 3

   Once the potato is just tender, tip the peas and mint into the soup mixture, and cook for 5-8 mins until the peas are defrosted and tender. Remove from the heat and blitz using a hand blender. Ladle the soup into bowls, scatter over the shredded mint leaves, then serve with the pastry wands for dunking.