If you’ve been following along, you know that Yotam Ottolenghi is in my top five chefs of all time. His recipes and restaurants are almost always an A+ in my book. This Pea Soup with Rolled Goat’s Cheese Croutons is no exception. I could eat the croutons by the dozen.
How to make it an A+: Don’t reserve these croutons just for this soup. Make alllllll the time. FYI: I rolled the bread from the shorter edge. Worked the same, but did not slice in half at the end. I felt I needed the extra support to make the croutons work. Let me know how you get on.