Spring soup with cheesy croutons

Spring soup with cheesy croutons
  • Time 15 minutes
  • Serves 2
  • Easy
        • 1tbsp olive oil
        • 1 onion, sliced
        • 1 clove garlic, sliced
        • 1L chicken stock
        • 4 slices french bread
        • 4-8 slices of 1833 Cheddar
        • Your choice of spring vegetables such as radish, mange tout, asparagus, all cut to thin slices
        • 4 spring onions sliced
        • Small bunch of mint
        • A squeeze of lemon juice
  1. Heat the oil in a large saucepan and gently cook the onion and garlic for 8-10 minutes.
  2. Carefully pour in the stock and turn up the heat to bring to a simmer.
  3. Heat the grill and toast the bread, top with the cheese and a good grind of black pepper and pop in back under the grill to melt.
  4. Add the veg to the broth and season well. Cook for a few minutes while the cheese melts.
  5. Once done, add the mint leaves and lemon juice and divide between 4 bowls then top with a cheesy crouton.