Pea, mint & spring onion soup with Parmesan biscuits

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• Beth

  21 March 2010

  Beth rated this recipe

  

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• Travelbunny

  23 March 2010

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• roger you

  23 March 2010

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• kirstin

  31 March 2010

  kirstin rated and commented on this recipe

  

  This soup was so easy to make! Really tasty and looked good. When I make it again I will add more mint.

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• VC

  12 April 2010

  VC rated and commented on this recipe

  

  Lovely soup, the mint is a great addition. I left out the parmesan biscuits due to lack of time, but it was still really nice.

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• Laura

  14 April 2010

  Laura rated and commented on this recipe

  

  Had to add some sugar but then really enjoyed it

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• Badger

  22 July 2010

  Badger rated and commented on this recipe

  

  Delicious fresh flavour. Holiday visitors loved it. Badger.

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• Gemma

  13 August 2010

  Gemma rated and commented on this recipe

  

  Nice, very quick and easy.... I wasn't that keen on the texture though, couldn't seem to get it smooth.

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• Jacqueline

  15 August 2010

  Jacqueline commented on this recipe

  Made last night for a dinner party. Absolutely fabulous looking & delicious. Guests realy impressed with how wonderfully green it was in white bowls. Parmesan biscuits an interesting touch too, but probably make 2 or 3 per person as otherwise would have liked a little buttered roll.

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• Jennifer

  22 August 2010

  Jennifer rated and commented on this recipe

  

  I made this today and the soup is lovely. I found it hard to measure what a bunch is? and I ended up with a little too much mint which overpowered the flavours of the peas. I'm going to make this again and hopefully get my bunch measurements right :o) The parmesan biscuits are a lovely touch.

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• Lauren Ricci

  28 September 2010

  Lauren Ricci rated and commented on this recipe

  

  Delicious sweet and minty soup. I used a white onion finely chopped instead of springs and added one cubed slice of smoked bacon at the start for depth. I love this pea soup because unlike lots of others it doesn't have cream or buttermilk in it. I think quality fresh peas or Birds Eye frozen peas work best as they are sweeter. I sprinkled parmesan on top instead of making the biscuits. Fantastic lunch!

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• Emma

  15 November 2010

  Emma rated and commented on this recipe

  

  A really tasty soup. I found mine a little thick so I watered it down with a bit of milk and it turned out great.

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• zoe

  29 December 2010

  zoe rated and commented on this recipe

  

  Delicious!

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• Christopher

  06 January 2011

  Christopher rated and commented on this recipe

  

  Parents and siblings loved it. But how do you get the soup smooth?

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• candicelli

  07 March 2011

  candicelli rated and commented on this recipe

  

  added bits of bacon, and it went well with the mint! The soup is a bit thick as made, but I didn't add any more liquid. Cream or milk could be a good addition, depending on preference.

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• Diana

  04 April 2011

  Diana rated and commented on this recipe

  

  My son made this as a starter on Mother's Day and it looked and tasted amazing. As well as the parmesan biscuits he also served it with some crusty bread with a mint butter.

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• ChicaAndaluza

  12 April 2011

  ChicaAndaluza rated and commented on this recipe

  

  Have just made this for supper and will serve with chopped hard boiled egg and bacon pieces to make it more filling. It tastes delicious and turned out really smooth - I used a hand blender.

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• LRademaker

  24 April 2011

  LRademaker rated this recipe

  

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• Michelle

  25 April 2011

  Michelle rated and commented on this recipe

  

  A really tasty spring soup, I used frozen peas and mint sauce (top range) as the local supermarket had no fresh mint. The parmesan biscuits were a great touch to an Easter Dinner Starter. Will definitely make this again as I think very healthy with no added cream or creme fraiche (maybe not with the biccys for everyday)! BTW I strained my soup then whizzed up the mushy bits left with a little more water then added it back to make it more smooth.

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• cockneycowboy

  15 May 2011

  cockneycowboy rated and commented on this recipe

  

  Made this last night superb,will be making on a regular basis.Looks really good,not to make the 'tuiles' is a crime ! they take 1 minute and finish it off....next time i'm going to add bacon pieces ( via Candicelli) and sugar (via Laura ).If this does not improve the dish then so be it because i,ll still be making it, nothing lost,it,s verrrrrry impressive as it is!!!

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 25 mins

Vegetarian

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

PER SERVING

213 kcalories, protein 15g, carbohydrate 20g, fat 9 g, saturated fat 4g, fibre 8g, sugar 8g, salt 0.72 g

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