Pea Soup with Rolled Goat's Cheese Croutons

This looked a change from the usual Nopi dish; regular everyday ingredients and techniques and indeed, the soup was easy to prepare. All I needed to do was chop shallots, garlic and leek, sauté a bit then add potato, stock and frozen peas. Yes, frozen peas. How easy is that?

The hard part was rubbing it through the sieve after blending. Perhaps my mix was thicker than it needed to be. No need to photograph the mess that was.

The croutons weren't too difficult either. Mixing goats cheese with mustard and thyme was not problem. Trimming crusts off the bread was a pain and rolling them thin was Ok - maybe not the rectangluar shape specified in the recipe and then I could roll - the long side. And mine were not exactly cigar proportioned. I did get them ready early enough to get them in the fridge before coating in the eggy milk and rolling in polenta.

I did get them ready early enough to get them in the fridge before coating in the eggy milk and rolling in polenta.

The big change from the recipe ( you knew there would be at least one, right?) was that I didn't have instant polenta because I didn't find any in the supermarket. I used regular polenta which was a bit gritty.

With its everyday ingredients and ease of preparation, this is definitely one I'll be making again.