Pea and mint velouté with hard-boiled egg and croutons

Ingredients

For 1 serving

• Peas250 g
• Potatoes80 g
• Eggs1
• Spring onions30 g
• Whole wheat bread40 g
• Vegetable broth350 ml
• Extra virgin olive oil8 g
• Mintto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs, celery,

In season: April – June

Method

1. Put the egg in a small pan covered with cold water, bring to the boil and cook for 9 minutes from boiling, until hard; cool it in cold water, peel and chop roughly.
2. Meanwhile heat the vegetable stock. Trim the spring onions, removing the roots and the toughest green part, and slice them; peel the potato and cut it into 1 cm cubes.
3. In a pan heat the oil over a medium-low heat and sweat the spring onions for 3 minutes, until soft; add the peas, potato and hot stock and cook for 15 minutes over a medium heat, until the potato crushes easily with a fork.
4. Meanwhile cut the wholemeal bread into small cubes and toast it in a dry frying pan over a medium heat for 4–5 minutes, until crisp.
5. Add the mint leaves and blend with a stick blender until smooth; season with salt and pepper.
6. Serve the soup topped with the chopped egg and the croutons.