Pea soup in small bread bowls
A smooth pea soup served in hollowed rolls, with the removed bread for dipping.
Before you start
Serves 4 small portions. Bread usually contains wheat. Eat promptly so the bread does not become soggy.
Ingredients
- 500 g frozen peas
- 1 small onion, diced
- 1 tablespoon oil
- 600 ml vegetable stock
- 4 sturdy bread rolls
- Black pepper
- Lemon juice, to taste
Method
- Soften onion in oil, add stock and bring to a simmer.
- Add peas and cook for the time directed on their packet. Blend carefully until smooth; thin with water if needed and add lemon and pepper.
- Cut tops from rolls and remove some of the soft centre without piercing the sides. Toast briefly to strengthen the bowls.
- Ladle hot soup into rolls immediately before serving, on plates that catch leaks. Serve removed bread alongside.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
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Updated October 29, 2026 · Independent practical guidance