Pea & pesto soup with fish finger croûtons
Pea & pesto soup with fish finger croûtons is a gluten free, dairy free, and pescatarian main course. One portion of this dish contains about 31g of protein, 6g of fat, and a total of 397 calories. This recipe serves 4. For $2.8 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up cow pea, fish, vegetable stock, and a few other things to make it today. This recipe from BBC Good Food has 237 fans. From preparation to the plate, this recipe takes around 20 minutes. With a spoonacular score of 99%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Sweet Pea Soup with Ham and Croutons, Pea Soup with Black-Cat Croutons, and Pea Soup With Black-Cat Croutons - W.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
500g frozen pea
4 medium potatoes, peeled and cut into cubes
1l hot vegetable stock
300g pack fish finger (about 10)
3 tbsp green pesto
Equipment:
sauce pan
grill
slotted spoon
frying pan
bowl
Cooking instruction summary:
Tip the peas and potatoes into a large saucepan, then pour in the stock. Bring to the boil and simmer for 10 mins, until the potato chunks are tender. Meanwhile, grill the fish fingers as per pack instructions until cooked through and golden. Cut into bitesize cubes and keep warm. Take a third of the peas and potatoes out of the pan with a slotted spoon and set aside. Blend the rest of the soup until smooth, then stir in the pesto with the reserved vegetables. Heat through and serve in warm bowls with the fish finger crotons on top.
Step by step:
1. Tip the peas and potatoes into a large saucepan, then pour in the stock. Bring to the boil and simmer for 10 mins, until the potato chunks are tender. Meanwhile, grill the fish fingers as per pack instructions until cooked through and golden.
2. Cut into bitesize cubes and keep warm.
3. Take a third of the peas and potatoes out of the pan with a slotted spoon and set aside. Blend the rest of the soup until smooth, then stir in the pesto with the reserved vegetables.
4. Heat through and serve in warm bowls with the fish finger crotons on top.
Nutrition Information:
covered percent of daily need
