- 1 tbsp olive oil
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
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…
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.
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.
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.
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.