Pea, mint & spring onion soup with Parmesan biscuits

Pea, mint & spring onion soup with Parmesan biscuits

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(44 ratings)

Prep: 20 mins Cook: 25 mins


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

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal213
  • fat9g
  • saturates4g
  • carbs20g
  • sugars8g
  • fibre8g
  • protein15g
  • salt0.72g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ½ bunch spring onion, sliced, plus a few extra to serve
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 potato, cut into small dice



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1l hot vegetable stock
  • 900g frozen petits pois
  • ½ small bunch mint, leaves picked, plus a few extra to serve



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 85g Parmesan (or vegetarian alternative), very finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

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Comments (45)

bossballer's picture

your recipe is what i love about cooking. a bunch of simple ingredients, mixed together to create something new and amazing. thanks for sharing

huggyberah's picture

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

absolutely delicious, easy to make for a crowd and a bit hit with everyone!

gervais's picture

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

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

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

I used celery instead of potatoe and added blue cheese to mine
Delicious accompanied with seeded bread instead of the parmasan biscuits

rosannereid's picture

Easy to make and my friends all agreed very scrummy.

zebedee1954's picture

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

Very tasty, quick and filling!

bobthecarman's picture

"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

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

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

Oops forgot to rate it............

dougall's picture

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

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

princessemw's picture

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

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.


Questions (2)

vivienbareford's picture

Can you make tis soup a day ahead and then reheat when required?

goodfoodteam's picture

Yes, you can make this soup a day ahead if you want to save some time. You can also freeze it.

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