Pea soup infused with mint served with parmesan biscuits
Prep:
20 mins
Cook:
25 mins
The parmesan biscuits turn this crisp classic soup into a stylish starter and they take just a few minutes to make.
1 tbsp olive oil
Knob of butter
½ bunch spring onion, sliced, plus a few extra to serve
1 potato, cut into small squares
1l hot vegetable stock
900g frozen petits pois
½ small bunch mint, leaves picked, plus a few extra to serve
85g parmesan, very finely grated and put into a bowl
Heat the olive oil and butter in a heavy based pan. When the butter is bubbling add the spring onions and potato.
Gently fry without colouring for about 5 minutes.
Stir in the stock, bring to the boil and simmer for 10 minutes or until the potato is tender.
Stir in the peas, bring to the boil again, and cook for a couple of minutes until they are just done.
Remove the pan from the heat, add the mint leaves and blitz in a blender or food processor until smooth.
To make the parmesan biscuits, heat the grill to high.
Line a baking tray with greaseproof paper.
Pour the grated parmesan into the baking tray then divide it into 6 long strips.
Grill for 1 min or until the cheese has melted and is lightly golden.
While the strips still warm and a bit flexible, release the biscuits from the greaseproof paper with a knife, then allow to cool until firm.
To serve, heat the soup and divide between the bowls.
Scatter with mint and sliced spring onions and serve with the parmesan biscuits on the side.
Serves
6
Preparation Time
20 minutes
Cooking Time
25 minutes
Main ingredients
Cheese, Vegetables
Recipe Type
Starters, Dinner, Entertaining, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
