Ingredients (4 persons)
4 tbs Olive oil
2 Garlic gloves
450 g Peas
1 L Vegetable soup stock
1 dL Cream
2 tbs Lemon juice
4 Thick slices of bread
4 tbs Broad-leaved parsley (finely chopped)
4 tbs Basil (riped into small pieces)
100 g Goat cheese (hard)
Croutons: Slice up the bread in suitable pieces (e.g. 1x1x1 cm) and finely chop one of the garlic gloves. Heat up 2 tbs oil and fry the bread pieces with the garlic on low heat - remember to turn the croutons once in a while. They will be done in 15-20 minutes.
Soup: Heat up 2 tbs oil in a pot and fry sliced garlic and onion for 3-4 minutes. Add soup stock and simmer under the lid for 10 minuttes. Add 300 g of the peas and heat for another 2 minutes (the peas will loose they beautiful color if they are cooked too long). Blend the soup and add the rest of the peas - heat very shortly. Add cream and adjust with lemon juice, salt and pepper.
Serve immediately topped with chopped parsley, riped basil, crumbled goat cheese, and the bread croutons.