Pea Soup With Garlic Toast - cooking recipe

Ingredients

2 tbsp butter
1 medium onion, finely chopped
2 cloves garlic, 1 crushed, 1 halved
1 medium potato, peeled and chopped
1/2 cup vegetable stock
1 1/3 lbs frozen peas
1/2 None ciabatta bread, cut into 1/4 inch-thick slices
3/4 cup crumbled feta cheese
1 tbsp shredded fresh mint

Preparation

Melt butter in a large saucepan on medium heat. Add onion; cook and stir for 5 mins or until soft. Add crushed garlic; cook and stir for 1 min.
Add potato and stock to pan. Bring to a boil. Reduce heat to low; simmer, covered, for 10 mins or until potato is tender. Add peas; cover and return to a boil. Cook for 5 mins or until peas are tender. Cool slightly. Process, in batches, in food processor or blender until smooth.
Meanwhile, preheat the oven to 400\u00b0F. Arrange bread in a single layer on a greased baking pan; spray with no stick cooking spray.
Bake for 10 mins or until crisp and lightly golden, turning bread halfway through cooking. Remove from oven; rub one side of toast with halved garlic.
Ladle hot soup into serving bowls. Top with feta, mint and freshly ground black pepper. Serve with garlic toast.