003 / 75 · Cupboard Suppers

Creamy Pea and Oat Soup with Garlic Toast

4 equal soup portions, each with 1 garlic toast slice · Active 15 min · Total 35 min

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Rolled oats give this pea soup a soft, creamy body without a carton of cream. The oats simmer before the peas arrive, so the vegetables need only a short cooking time and keep a clear green color. Milk rounds the finish, and four slices of garlic toast are included in the meal. A stick blender is convenient, but the soup can also be mashed for a rougher texture if that is the equipment available.

Jump to ingredients

Creamy green pea and oat soup with a slice of garlic toast.

The soup thickens after the heat stops

Oats continue absorbing liquid while the pot stands. Blend or mash the soup, then give it five minutes before deciding it needs more thickness. If it becomes too thick, add hot water a tablespoon or two at a time. A spoon should travel through it easily; it should not stand in a mound like porridge.

Put garlic on warm toast

Toast the bread before rubbing it with a cut garlic clove. The rough surface catches the garlic flavor without requiring a separate spread. Brush with the measured oil afterward. For a group eating at different times, make each slice of toast near serving rather than letting all four sit beside a steaming pot.

Ingredients

  • 1 small onion, diced (100 g)
  • 1 tablespoon neutral oil (15 ml), divided: 2 teaspoons for soup and 1 teaspoon for toast
  • 1/2 cup old-fashioned rolled oats (45 g)
  • 3 cups water (720 ml)
  • 4 cups frozen peas (560 g)
  • 1 cup 2% milk (240 ml)
  • 1/2 teaspoon fine salt (3 g)
  • 1/2 teaspoon ground black pepper (1 g)
  • 4 slices whole-wheat bread (200 g total)
  • 1 large garlic clove, peeled and halved (4 g)

Set out

Large saucepan, Stick blender or potato masher, Toaster, Pastry brush or spoon

Allergens

Milk, Wheat, Oats. Check labels and substitutions.

Make it

  1. Heat 2 teaspoons oil in the saucepan over medium heat. Cook onion for 6–7 minutes until soft. Add oats and measured water; bring to a simmer and cook for 8–10 minutes, stirring occasionally.
  2. Add peas, salt and pepper. Return to a simmer and cook for 4–5 minutes, or the longer package-specified cooking time, until peas are tender.
  3. Remove from heat. Blend with a stick blender, keeping its head submerged, or mash well for a textured soup. Stir in milk, return to low heat and warm gently until steaming, without a vigorous boil. Rest for 5 minutes; thin with hot water if needed.
  4. Toast bread. Rub each hot slice with the cut garlic surface, then brush all four slices with the remaining 1 teaspoon oil. Divide soup among four bowls and serve one toast slice with each.

Buy one oat for several jobs

Ordinary rolled oats work in breakfast porridge, this soup and several savory recipes in the collection. Choose them rather than a flavored instant packet. Measure only what the pot needs and close the bag tightly so the remaining oats stay dry.

A useful detail

For a countertop blender, cool the soup slightly and follow the appliance instructions for hot liquids; never seal steaming soup in a blender not rated for it.

Another way

  • Use 240 ml unsweetened soy drink instead of milk, checking its label and flavor.
  • Replace half the peas with 280 g frozen chopped broccoli; simmer until tender before blending.

Keep it well

Refrigerate soup in shallow containers within 2 hours, or 1 hour above 90°F/32°C, and keep at 40°F/4°C or below for up to 3 days. Reheat to 165°F/74°C, adding water because the oats thicken overnight. Freeze soup for up to 2 months and make toast fresh.