How To Make Pea & Pesto Soup with Fish Finger Croûtons
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 2 cups frozen peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 fish fingers
- 4 slices bread
- 2 tablespoons butter
Instructions
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In a large pot, sauté the onion and garlic in olive oil until translucent.
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Add the frozen peas and vegetable broth to the pot. Bring to a boil and simmer for 10 minutes.
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Meanwhile, prepare the pesto by blending the basil leaves, Parmesan cheese, pine nuts, olive oil, salt, and pepper in a food processor until smooth.
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Remove the soup from heat and use an immersion blender to blend until smooth. Stir in the pesto.
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Preheat the oven to 400°F (200°C). Place the fish fingers on a baking sheet and bake for 15 minutes, or until crispy and cooked through.
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While the fish fingers are baking, spread butter on both sides of the bread slices and toast them in a skillet until golden brown. Cut into cubes to make croûtons.
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Serve the soup hot, topped with fish finger croûtons.
Nutrition
- Calories : 350kcal
- Total Fat : 16g
- Saturated Fat : 3g
- Cholesterol : 36mg
- Sodium : 852mg
- Total Carbohydrates : 38g
- Dietary Fiber : 7g
- Sugar : 6g
- Protein : 15g
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