Name: Pea, mint & spring onion soup with parmesan biscuits
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: British
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

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Pea, mint & spring onion soup with parmesan biscuits

Pea, mint & spring onion soup with parmesan biscuits

Good Food team

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Serves 6

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4.5 out of 5.56 ratingsRate

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The parmesan 'tuiles' make this soup stylish enough for entertaining – but they take just a few minutes to make

Freezable

Vegetarian

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One-pan salmon with roast asparagus

A star rating of 4.7 out of 5.609 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal213
fat9g
saturates4g
carbs20g
sugars8g
fibre8g
protein15g
salt0.72g

low

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, April 2010

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A star rating of 4.5 out of 5.56 ratings

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