Pea And Spring Onion Soup Recipes

PEA, MINT & SPRING ONION SOUP WITH PARMESAN BISCUITS

Steps:

• 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.

PEA & SPRING ONION SOUP

Steps:

• Heat oil in a large pot over medium heat. Add onions and garlic, and cook, stirring occasionally, until translucent but not brown, about 15 minutes.
• Stir in peas, salt, stock, and water. Bring to a simmer, and cook for 15 minutes.
• Remove from heat, and let cool for 20 minutes. Working in batches, puree in a blender, starting on low speed and gradually increasing to high, blending until soup is smooth.
• Season with salt and black pepper to taste. Divide soup among 4 bowls, drizzle with oil.

PEA AND SPRING ONION SOUP RECIPE

Steps:

• To begin making Pea And Spring Onion Soup, separate greens from spring onion. Chop the spring onion and set aside. Similarly chop the spring onion greens and keep in a separate bowl.
• In a large pot simmer vegetable stock over low flame so that it remain hot while adding to the soup.
• Heat olive oil in a saucepan over medium heat; add chopped spring onion and garlic. Sauté until onion turn translucent but not brown for about 1 to 2 minutes.
• Once cooked the spring onions are through, add peas, spring greens and sauté for 2 minutes more. Season with salt and pepper.
• Puree the green peas mixture in a mixer along with the vegetable stock into a smooth puree. Check the salt and pepper and adjust to suit your taste.
• When you are ready to serve the Pea and Spring Onion Soup , bring the soup to a brisk boil over Saucepan.
• Serve Pea And Spring Onion Soup along with Whole Wheat Rosemary Focaccia Bread as a weeknight meal appetizer.

GREEN PEA AND SPRING ONION SOUP

Steps:

• MethodHeat the butter in a deep non-stick pan, add the green pea pods, spring onions and onions and sauté on a medium flame for 1 minute.Add the cabbage and 2 cups of water, mix well and cover with a lid and cook on a medium flame for 6 minutes, while stirring occasionally.Cool and blend in a mixer along with 1 cup of water till smooth.Strain the mixture using a strainer.Transfer the mixture into a deep non-stick pan, add the milk, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.Serve hot.

PEA MINT & SPRING ONION SOUP WITH PARMESAN BISCUITS RECIPE - (4.4/5)

Steps:

• Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without coloring 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, then cook for about 3 minutes until they are 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 minutes 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.

MINTED PEA SOUP

Steps:

• Thinly slice the spring onions, reserving some of the green tops for garnish. Heat the butter, fry the spring onions for 1 min until slightly softened. Add the peas and stock, then bring to the boil.
• Simmer for 5 mins, then whizz half the soup in a food processor. Return to the pan with the crème fraîche. Reheat gently, taste and add pepper, and salt if it needs it. Ladle into small bowls or cups and saucers, then sprinkle with the reserved spring onion tops.