Erwtensoep with cheesy breadsticks
very easy
25 mins
25 mins
Ingredients
- 1 medium onion
- 200 g Celeriac
- 1 (approx. 200 g) medium stick leek
- 2 TABLESPOONS Oil
- 4-5 Tsp Vegetable broth (instant)
- 2 discs Farmhouse bread (approx. 100 g each)
- 200 g Gouda (play)
- 800 g frozen peas
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 collar Chives
- baking paper
Directions
- 1
Peel and finely chop the onion. Celery peel, wash and cut into small cubes. Clean, wash and cut leek into fine rings.
- 2
Heat the oil in a large pot. Fry the onion for 3-4 minutes until transparent. Add celery and leek, fry for about 2 minutes. Deglaze with about 1.2 l water. Stir in stock. Bring to the boil, cover and simmer for 8-10 minutes.
- 3
In the meantime, preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Cut bread slices in half lengthwise. Place bread strips on a baking tray lined with baking paper. Grate cheese and spread on bread strips.
- 4
Bake in a hot oven for 5-7 minutes.
- 5
Add frozen peas to the soup, bring to the boil again and simmer for about 3 minutes. Remove from the stove. Roughly puree the soup with a hand blender (whole peas should still be visible). Season to taste with salt and pepper.
- 6
Wash the chives, shake dry and cut into small rolls. Pour soup into bowls. Sprinkle with chives and spread with cheese breadsticks.
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