Pea, mint & spring onion soup with Parmesan biscuits

Pea, mint & spring onion soup with Parmesan biscuits

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(43 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)

kat3ll1971's picture

Sorry I forgot to rate!

kat3ll1971's picture

Made this at the week end for a "Christmas" dinner party and served it as one of two starters so I wanted something not too heavy yet tasty. I have to say that people loved it. They were impressed by the biscuits and loved the texture of the soup. I must say I used garden pea instead of petit pois and added a handful of broccoli. I also skipped oil and butter so it was rather healthy too!
I will do again.

deepabhalerao's picture

Made this yesterday, with fresh peas but without the parmesan and it was superb! My husband loved it too. Will definitely make it again.

princessfalula's picture

Lovely soup, served with crispy bacon bits and extra parmesan, spring onions on the top. It was really delicious!

fluffyjacq's picture

Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it’s definitely not suitable for vegetarians.

hazysummersky's picture

I found this recipe in a pullout section of the Sep. issue in the GoodFood magazine. Made it without the mint because though I really love mint and peas I cant stand them together. It was really scrummy!! served it with brown bread 'cos I didnt have any cheese to hand. one thing though, you either need to freeze straight after eating it or serve the whole batch on the day its made as the following days after its made it gets a rather sour taste. ;o)

sheenamackenzie's picture

I made this yesterday and decided to serve it chilled. It was fantastic.

cscollins's picture

This is a lovely simple fresh tasting soup. Didn't make the parmesan crisps on this occasion but might do next time. Made a huge batch of this for work lunches and sometimes add pieces of sliced ham for added protein - very nice indeed.

sailorgirl700's picture

This a a nice pea soup recipe. I whizzed it in the food processor, but to make it really smooth a passed it through a sieve afterwards, made all the difference in texture. I made soda bread to go with it and it was great.

cockneycowboy's picture

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 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!!!

michelledene's picture

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.

chica_andaluza's picture

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.

dhoohar's picture

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.

candicelli's picture

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.

bloblobme's picture

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

emmafrost's picture

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.

lauren_ricci's picture

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!

jenniferpink20's picture

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.

parisiansparkle2000's picture

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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