Creamy pea soup with ciabatta croutons and feta cheese

Ingredients for 2 servings:

• 1 small onion(s)
• 1 stalk(s) celeriac
• 1 dash of olive oil
• some butter
• ½ liter vegetable broth
• 1 large potato(s)
• 1 sprig(s) mint
• 75 g ciabatta for baking
• olive oil
• 250 g peas, frozen
• 50 ml double cream
• salt and pepper
• 30 g sheep’s cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel and chop the onion and dice the trimmed celery. Heat a large pot with a splash of olive oil and a knob of butter. Add the vegetables and a little water and cook for about 10 minutes, until softened. Meanwhile, bring the vegetable stock to a boil and heat a griddle pan. Peel and coarsely grate the potato and add it to the vegetable stock. Then pluck the mint, adding half of the leaves to the stock as well. Tear a ciabatta roll (it doesn’t have to be baked) into bite-sized pieces and toss them with olive oil in a bowl. Toast the bread pieces in the preheated pan until crispy all over. Add the frozen peas to the cooking vegetables, then pour in the vegetable stock. Bring to a boil briefly, add the crème fraîche, and simmer on low for another 5 minutes. Remove the pot from the heat and puree the soup with an immersion blender until smooth. Season with salt and pepper. Toss the croutons with the remaining mint leaves and a drizzle of olive oil. Crumble in the feta cheese and mix everything together. Ladle the soup into soup bowls and add a handful of the crouton-feta mixture to each bowl.