540 g (1 lb 3 oz) can garden peas
1 tablespoon dried onion flakes
2 tablespoons boiling water
300 ml (1/2 pint) chicken stock
1/2 teaspoon dried thyme
3 tablespoons instant potato powder
1 - 2 teaspoons lemon juice
2 - 3 tablespoons evaporated milk or single cream
salt and freshly ground black pepper
1 tablespoon finely chopped fresh parsley
1 tablespoon dried onion flakes
2 tablespoons boiling water
300 ml (1/2 pint) chicken stock
1/2 teaspoon dried thyme
3 tablespoons instant potato powder
1 - 2 teaspoons lemon juice
2 - 3 tablespoons evaporated milk or single cream
salt and freshly ground black pepper
1 tablespoon finely chopped fresh parsley
Toast
4 small thick slices wholemeal bread
50 g (2 oz) Cheddar cheese, grated
2 tablespoons evaporated milk or single cream
1/4 teaspoon made English mustard
50 g (2 oz) Cheddar cheese, grated
2 tablespoons evaporated milk or single cream
1/4 teaspoon made English mustard
method
1. Put the dried onion flakes into a cup, pour over the boiling water and leave to stand for at least 15 minutes.
2. Put the peas with their liquid in the goblet of a liquidizer with the onion mixture and blend until smooth. Work through a sieve. Put into a saucepan with the stock and thyme and bring to the boil over moderate heat.
3. Lower the heat and sprinkle in the potato powder. Stir for 1 - 2 minutes then remove from heat and stir in the lemon juice and milk. Season to taste with salt and pepper. Return to the heat and simmer gently while you prepare the toast.
4. Heat the grill to high, and toast the bread on both sides. Remove from the grill.
5. Mix the cheese with the milk, mustard and salt and pepper.
6. Spread the cheese mixture on the toast, return to the grill and grill until the cheese mixture browns.
7. Ladle the soup into warmed individual bowls. Cut each slice of toast into 4 and serve at once.
2. Put the peas with their liquid in the goblet of a liquidizer with the onion mixture and blend until smooth. Work through a sieve. Put into a saucepan with the stock and thyme and bring to the boil over moderate heat.
3. Lower the heat and sprinkle in the potato powder. Stir for 1 - 2 minutes then remove from heat and stir in the lemon juice and milk. Season to taste with salt and pepper. Return to the heat and simmer gently while you prepare the toast.
4. Heat the grill to high, and toast the bread on both sides. Remove from the grill.
5. Mix the cheese with the milk, mustard and salt and pepper.
6. Spread the cheese mixture on the toast, return to the grill and grill until the cheese mixture browns.
7. Ladle the soup into warmed individual bowls. Cut each slice of toast into 4 and serve at once.
serving amount
serves 4
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