Pea, mint & spring onion soup with parmesan biscuits

Pea, mint & spring onion soup with parmesan biscuits

  • Rating: 5 out of 5.46 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal213
fat9g
saturates4g
carbs20g
sugars8g
fibre8g
protein15g
low insalt0.72g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.46 ratings
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