Pea, mint & spring onion soup with Parmesan biscuits

Pea, mint & spring onion soup with Parmesan biscuits

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(42 ratings)

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Cooking time

Prep: 20 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
213
protein
15g
carbs
20g
fat
9g
saturates
4g
fibre
8g
sugar
8g
salt
0.72g

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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Method

  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.
  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.
  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.
  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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Comments

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huggyberah's picture
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Yummmmmmmmmy! Added some steamed tender stem broccoli leftover from dinner and some mashed cauliflower to substitute the potato. Fantastic and so tasty. Left out the butter and just used a tiny blob of olive oil. Also, added a tiny bit of fresh garlic.

pauline0111's picture
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absolutely delicious, easy to make for a crowd and a bit hit with everyone!

gervais's picture
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Made this as the starter for Easter Sunday lunch, what a success and the Parmesan biscuits just beautiful with it and a lovely substitute for a bread roll so less stodgy

annejuner's picture

This is fab. Made it for a dinner party with the Parmesan biscuits and everyone was impressed. Really easy and tasty.

lucindamorrell's picture
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Really enjoyed this, agree with previous review; difficult to get smooth but utterly scrumptious, light and exceptionally nutritious, whilst being dirty cheap = a winner recipe to me!

dracula1's picture
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Made this as the starter course at a dinner party and everyone remarked how tasty it was. I didn't make the parmesan biscuits, using crusty bread as an accompaniment instead, but will definitely be making the soup again so - next time?
I like the texture and thickness of the soup as well as the flavours and it was so simple to make.

thebeckwholikedtocoo's picture
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I used celery instead of potatoe and added blue cheese to mine
Http://instagr.am/p/U1_gpZuAms/
Delicious accompanied with seeded bread instead of the parmasan biscuits

rosanneblack's picture

Easy to make and my friends all agreed very scrummy.

zebedee1954's picture
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Very easy to make and the family all loved it. I stuck to the recipe and will DEFINITELY be making it again (in fact the family have requested it as a starter for the Christmas dinner).

brennie72's picture
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Very tasty, quick and filling!

bobthecarman's picture
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"Souperb"! This is now on my list of specials and it can be adapted/adjusted in many ways as some previous ratings. No one who has tasted this so far has said they didn't like it.

Can't understand why some people wanted to strain this soup. Surely it's supposed to be a bit on the thick side. If you want thin soup go for a consomme or such.

ninakwan's picture
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Made this last night for my husband's birthday party. What a wonderful, easy way to start an elegant meal. Ran into my caterer friend at Costco who coincidentally had just prepared this soup. Her tips: add leeks to the spring onions, cook peas no more than 3 minutes otherwise they will yellow, and use mint sparingly. Turned out delicious - fresh and yummy! My teenagers loved the Parmesan crisps and now want to make them themselves to accompany anything!

emmaturnbull's picture
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This was a really nice soup. Crispy bacon bits make a nice garnish if not doing the biscuits. I made it as a starter with the parmesan biscuits, which played with by curling on a rolling pin or making into twist shapes. So simple and left very impressed guests!

dougall's picture
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Oops forgot to rate it............

dougall's picture
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This was so so lovely. Made it for a dinner party when friends came to visit from Sheffield. Would certainly make it again, it was so tasty.

sarahb1973's picture
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Absolutely scrummy. Served up at a dinner party with crispy pancetta on top. Would definitely make again.

princessemw's picture
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Brilliant recipe! made for a dinner party really easy. added fried pancetta for something a bit extra.
Used a stock saved from a boiled gammon instead of just veg stock.

apirie's picture
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I have made pea soup many times before but this recipe was really tasty and I will gladly add to my repetoire. I used 'parmesan style' cheese (which you can buy online at Bookhams or Sainsbury's do their own, slightly cheaper version) as I am vegetarian and the biscuits worked well.

kat3ll1971's picture
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Sorry I forgot to rate!

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