Broad Bean & Pea Soup With Black Bread Croutons, Mozzarella & Anchovy

1. 1

   Add the onion and garlic to a large saucepan with a small glug of rapeseed oil, allow to sweat over a low heat for several minutes

2. 2

   Add in the peas and broad beans plus the vegetable or chicken stock and increase the heat

3. 3

   Cook for 5 minutes then take off the heat allow to cool for a minute or two, then transfer in batches to the blender

4. 4

   Blitz until smooth then place back in a pan over a medium heat

5. 5

   Taste for seasoning adding salt if necessary plus a generous amount of white pepper

6. 6

   For the extras, break up the black bread and place on a roasting tray

7. 7

   Add the spring onions (to the same roasting tray) with a small glug of rapeseed oil and a sprinkle of salt roasting for 10-15 minutes on 190 degrees Celsius or until the black bread is crunchy and the spring onions are golden and soft

8. 8

   For the crispy corn add to a small frying pan with a dash of rapeseed oil, a small sprinkle of salt and allow to turn golden over a medium to high heat

9. 9

   Slice up the anchovies, tear up the mozzarella and serve.

* Per serving · 4 servings · Values may vary.