Pea and Chevre Soup with Croutons Recipe
Pea and Chevre Soup with Croutons
Total time: 30 to 60 minutes

Prep. time: 15 minutes
Cooking time: 20 minutes

Difficulty: Easy
Chef's Note

Getting kids to eat soup isn't always easy. Try Tipiak's extra crunchy croutons, with their fun round shape, crunchy exterior and cracker-like interior. They're made from bread dough, kneaded and formed into light airy little balls that are toasted in the oven.

For 4 servings

- 500 g / 1 pound frozen green peas
- 1 cube of vegetable broth
- Butter
- 1 fresh goat cheese
- 4 sprigs of parsley
- Salt and freshly ground pepper

Garnish in photo
- cream
- chives
- croûtons (View chef's note)
  1. Heat 1 liter of water and add the bouillon cube. Once it is dissolved, add the peas and cook for about 15 minutes.
  2. When the peas are cooked, blend the mixture until smooth. Season with salt and pepper and stir in a knob of butter (optional).
  3. Mash the goat cheese on a plate with a fork.
  4. Chop the parsley leaves and mix into the cheese. Add to the hot soup and stir.

Serve crunchy croutons on the side to sprinkle on the soup.

Pea and Chevre Soup with Croutons 1
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Photo and original recipe: Tipiak

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