Pea Mint Spring Onion Soup With Parmesan Biscuits Recipes

PEA, MINT & SPRING ONION SOUP WITH PARMESAN BISCUITS

Pea, mint & spring onion soup with parmesan biscuits image

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

Provided by Good Food team

Time 45m

Number Of Ingredients 8

Ingredients

1 tbsp olive oil
knob of butter
½ bunch spring onion , sliced, plus a few extra to serve
1 potato , cut into small dice
1l hot vegetable stock
900g frozen petits pois
½ small bunch mint , leaves picked, plus a few extra to serve
85g parmesan (or vegetarian alternative), very finely grated

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.

Nutrition Facts : Calories 213 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.72 milligram of sodium

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

Pea Mint & Spring Onion Soup with Parmesan Biscuits Recipe - (4.4/5) image

Provided by winefoot

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
knob of butter
1/2 bunch spring onion, sliced, plus a few extra to serve
1 potato, cut into small dice
34 fluid ounces hot vegetable stock
900 grams frozen petits pois
1/2 small bunch mint, leaves picked, plus a few extra to serve
85 grams parmesan (or vegetarian alternative), very finely grated

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.

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