Pea Soup & Chargrilled Green Peppers With Poached Egg, Homemade Tostadas, Avocado, & Fresh Cheese

It’s the perfect time of year for soup, and @mexicanfoodmemories dressed this one up for a dinner party. Gotta love someone who fries their own chips! Beautiful and festive and replete with deliciousness, it’s a wonderful gluten free option. Peas Soup & Chargrilled Green Pepper With Poached Egg Serves 2 Prep 10 min Cook 10 min Soup Ingredients: 500 gr organic frozen peas 2 green peppers 2 roughly chopped fresh jalapeños 1 chopped onion 1 small peeled clove garlic 10 gr fresh coriander 1/2 fried corn tortilla Salt and pepper to taste Organic chicken or vegetable stock (optional) To garnish: 2 poached eggs thinly slices of ripe avocado Fresh or feta cheese crumbled 1 chopped red chilli 5 thinly sliced radishes 10 gr finely chopped coriander 2 fried corn tortillas Method: 1. First chargrill the peppers on the hob, like in the picture, once chargrilled, place them in a plastic bag, after 10 min, peel the black skin off, deseed and leave aside. 2. Then fried the tortillas on some vegetable oil. I cut them in triangles and I fry them for 2 min on each side on medium heat. Then set aside. 3. Make the poached eggs, one at a time. Add a small dash of vinegar to a pan of steadily simmering water. Crack eggs individually into a ramekin or cup. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water, white first. Leave to cook for three minutes. Drain onto kitchen paper. 4. Chop all the vegetables to garnish the soup and leave aside. 5. Make the soup. In a sauce pan, fried the onion until transparent, then add the frozen peas, 2 cups of stock or water, chargrilled green pepper, coriander, jalapeños salt and a pinch of pepper and cook for 10 min. Then blend until smooth and continue cooking for 5 min. 6. Serve in a shallow bowl, place the soup first, then the egg, vegetables and the last but bot least the tostadas, so they remain crunchy.