Pea, Mint & Spring Onion Soup With Parmesan Biscuits
This vibrant and refreshing pea soup is a delightful blend of fresh peas, mint, and Parmesan. A perfect harmony of flavors, this soup is complemented by crispy parmesan biscuits that add a touch of elegance to this comforting dish. Serve it warm with a garnish of mint and sliced spring onions for a delightful experience.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- knob of butter
- ½ bunch spring onion , sliced, plus a few extra to serve
- 1 potato , cut into small dice
- 1l hot vegetable stock
- 900g frozen petits pois
- ½ small bunch mint , leaves picked, plus a few extra to serve
- 85g Parmesan (or vegetarian alternative), very finely grated
Instructions
- Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without colouring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.
- Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth.
- To make the parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.
- To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, if you like, and serve with the parmesan biscuits on the side.
Cook Time
25M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 213 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 20 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 0.72 milligram of sodium
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