15 min cooking time
10 min preparation time
30 ml Clover Mooi River Salted Choice Butter
5 ml crushed garlic (1 clove) (optional)
1 large onion, chopped Or
1 small onion and 1 small leek, washed and chopped
30 ml cake flour
1250 ml water
5 ml chicken stock powder
600 g / 4 x 250 ml frozen baby peas (petit pois)
30 ml roughly chopped fresh parsley
250 ml Clover Cream
3 ml salt
Good pinch white pepper
Clover Fresh Full Cream Milk to adjust consistency
15 ml Clover Mooi River Butter
2 slices white bread, crusts removed and diced,
1 bread stick, cut into 2 cm sections
2 ml garlic and herb seasoning
5 ml crushed or chopped fresh garlic (1 clove) (optional)
Reserved cream, lightly whipped
Diagonally snipped spring onion
- In a large saucepan, place the butter, garlic, onion and leek, if used, and sauté gently until tender, stirring from time to time. Stir in the flour and add the water, stock powder, peas and parsley and bring to boil. Reduce heat and simmer for 5 minutes.
- Reserve about 30 ml of the cream and add the remaining cream, salt and pepper to the soup. Blend with a hand-held blender or in batches in a food processor until quite smooth and return to the saucepan.
- Melt the butter for the croutons in a shallow saucepan. Add the bread, garlic and herb seasoning and fresh garlic, if used, and toss over medium heat until crispy and golden.
- When ready to serve, reheat gently to just below boiling point. Ladle the soup into the serving bowls, garnish with cream and spring onion and float a crouton or two alongside the cream. Mix the garlic into the whipped cream and serve the soup garnished with a small dollop of garlic cream and spring onion.