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

Easy

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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Ingredients

  • 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

    Butter

    butt-err

    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
    Potato

    Potato

    po-tate-oh

    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
    Mint

    Mint

    mi-nt

    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

    Parmesan

    parm-ee-zan

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

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.

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Comments, questions and tips

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kat3ll1971
21st Dec, 2011
5.05
Sorry I forgot to rate!
kat3ll1971
21st Dec, 2011
5.05
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
17th Nov, 2011
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
16th Oct, 2011
4.05
Lovely soup, served with crispy bacon bits and extra parmesan, spring onions on the top. It was really delicious!
fluffyjacq
17th Sep, 2011
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
15th Aug, 2011
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
30th Jul, 2011
5.05
I made this yesterday and decided to serve it chilled. It was fantastic.
cscollins
6th Jun, 2011
4.05
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
28th May, 2011
4.05
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
15th May, 2011
5.05
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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