Pea, mint & spring onion soup with Parmesan biscuits

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• sailorgirl

  28 May 2011

  sailorgirl rated and commented on this recipe

  

  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.

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• CSCollins

  06 June 2011

  CSCollins rated and commented on this recipe

  

  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.

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• Sheena

  30 July 2011

  Sheena rated and commented on this recipe

  

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

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• HazySummerSky

  15 August 2011

  HazySummerSky commented on this recipe

  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)

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• Jacqueline Fenner

  17 September 2011

  Jacqueline Fenner commented on this recipe

  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.

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• Hannah

  05 October 2011

  Hannah rated this recipe

  

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• Sheri

  16 October 2011

  Sheri rated and commented on this recipe

  

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

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• Indygirl

  17 November 2011

  Indygirl commented on this recipe

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

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• MissMiamMiam

  21 December 2011

  MissMiamMiam commented on this recipe

  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.

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• MissMiamMiam

  21 December 2011

  MissMiamMiam rated and commented on this recipe

  

  Sorry I forgot to rate!

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• Amanda

  31 December 2011

  Amanda rated and commented on this recipe

  

  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.

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• princessem

  08 April 2012

  princessem rated and commented on this recipe

  

  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.

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• Sarah

  11 May 2012

  Sarah rated and commented on this recipe

  

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

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• Jayne

  14 May 2012

  Jayne commented on this recipe

  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.

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• Jayne

  14 May 2012

  Jayne rated and commented on this recipe

  

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

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• EmmaT

  19 September 2012

  EmmaT rated and commented on this recipe

  

  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!

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• Sweetpea

  22 September 2012

  Sweetpea rated and commented on this recipe

  

  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!

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• Wobbly Bobbly

  18 October 2012

  Wobbly Bobbly rated and commented on this recipe

  

  "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.

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• shu

  19 October 2012

  shu commented on this recipe

  Parmesan is not vegetarian - so should be avoided by true vegetarians. http://www.vegsoc.org/saycheese

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• Brennie

  11 November 2012

  Brennie rated and commented on this recipe

  

  Very tasty, quick and filling!

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http://www.bbcgoodfood.com/recipes/408630/

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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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