Pea soup

• 500 g (about 4 cups)frozen peasor no-salt-added canned peas, drained and rinsed
• 1 mediumpotatoabout 200 g (7 oz); it thickens the soup
• 1onionfinely chopped
• 2–3 sprigsfresh mintoptional; leaves only, finely chopped
• 700 ml (scant 3 cups)wateror homemade stock made without salt, with every bone piece strained out; not ready-made stock, which is usually salty
• 1 tbspolive or vegetable oil

Steps

1. 1Wash your hands. Scrub the potato under running water, peel it, cut away any green, damaged or sprouting parts, and cut it into cubes about 2 cm (¾ in). Rinse and peel the onion, then chop it finely. If you use mint, rinse it under running water, pick the leaves off the stems and chop them finely.
2. 2Heat the oil in a large pan over medium-low heat and cook the onion gently for about 10 minutes, stirring, until very soft and see-through.
3. 3Add the potato and water. Bring to a boil, then cover and simmer for 10 to 15 minutes, until the potato is almost soft. Add the peas and mint and simmer for another 5 to 8 minutes, until the potato falls apart and a pea squashes easily between your thumb and finger. Don't add salt or stock. For a baby of 9 months or older, lift out a spoonful of peas with a slotted spoon now and set them aside.
4. 4Blend until completely smooth. Run a spoon through the soup and check: there should be no whole peas left. Take your baby's portion out now, before any salt or seasoning goes in. It should be thick enough to stay on a spoon when you tip it; if it's runny, simmer it uncovered for a few minutes, stirring.
5. 5Spread your baby's portion in a shallow bowl to cool, stirring. Soup holds heat, so stir it well and check the temperature in the middle before serving: it should feel only just warm, never hot.
6. 6For toast strips (once wheat has been introduced on its own), check the bread label. At every age, choose plain bread with no whole seeds, nut pieces or whole grain kernels; before 12 months, also check there's no honey (not safe under 12 months). Toast it lightly and cut it into strips about the size of an adult finger, roughly 6–8 cm long and 2 cm wide (2½–3 × ¾ in).