Pea & Pesto Soup with Fish Finger Croûtons Recipe

In a large pot, sauté the onion and garlic in olive oil until translucent.

Add the frozen peas and vegetable broth to the pot. Bring to a boil and simmer for 10 minutes.

Meanwhile, prepare the pesto by blending the basil leaves, Parmesan cheese, pine nuts, olive oil, salt, and pepper in a food processor until smooth.

Remove the soup from heat and use an immersion blender to blend until smooth. Stir in the pesto.

Preheat the oven to 400°F (200°C). Place the fish fingers on a baking sheet and bake for 15 minutes, or until crispy and cooked through.

While the fish fingers are baking, spread butter on both sides of the bread slices and toast them in a skillet until golden brown. Cut into cubes to make croûtons.

Serve the soup hot, topped with fish finger croûtons.