Stranger Foods

Pea & pesto soup with fish finger croutons

Serves 4 | Prep 10 mins | Cook 10 mins

Ingredients

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Tip the peas and potatoes in a large pan then pour in the stock. Bring to the boil and simmer for about or until the potato chunks are tender.
Meanwhile, grill the fish fingers according to the instructions on the pack. Cut into bite-sized chunks and keep warm.
Take one third of the peas and potatoes out of the pan and set aside. Blend the rest of the soup with a blender or food processor until smooth, then stir in the pesto with the reserved vegetables. Heat through and serve in bowls with the fish finger croutons scattered over the top.