Pea Soup with Parmesan Toast

Adapted from the Bathers' Pavilion Cookbook. They've used cream but I went for a lower fat version and used milk. Be careful not to cook the soup for too long or else the peas will turn grey.

Ingredients

Butter

2 eschalots, roughly chopped

1 clove of garlic, finely chopped

1 large potato, peeled and diced

1 bag of vegetable stock

500g frozen peas, defrosted

1/2 cup milk

Method
1. In a large pot, on low heat, cook the eschalots and garlic with a little butter until transparent.

2. Add the stock and potatoes. Cook until the potatoes are soft. Remove from heat and process in a food processer. Cool the liquid.

3. Add peas and process until smooth. To heat the soup, return the soup to the pot and heat on low. As soon as it boils, add the milk and turn the stove off. Season with salt and pepper.

For Parmesan Toast

Pre-heat the grill. Shave some slices of Parmigiano Reggiano over buttered bread and toast until golden and cheese has melt.