Pea, Mint & Spring Onion Soup with Parmesan Crisps


Recipe (makes 1.5l, serves 6)

900g frozen peas
1l chicken stock (heated)
10g mint
10g oregano (chopped)
1 clove garlic (quartered)
3 spring onions (chopped)
200g finely grated parmesan (for the crisps)

Step 1: Bring a large pan of water to the boil and add the mint.  When bubbling add your peas and boil with the lid on for around 8 minutes


Step 2: While the peas are boiling fry off the oregano, garlic and spring onion in a pan with olive oil


Step 3: Remove the peas from the heat, drain (reserving the water for later), and place in a bowl of ice – this will keep them green

Step 4: Place the peas, oregano/garlic/spring onions in a blender and slowly add 1l of hot stock and c. 250ml of the reserved water, depending on how thick you like your soup.  Blend until smooth

Step 5: I ran mine through a sieve, but it is fine served as above.  I added back in a couple of tablespoons of the thicker mixture remaining in the sieve to keep a little  bit of texture
Step 6: Cool and store in an airtight container.  When ready to serve, heat on the hob until piping hot.  Lovely with a drizzle of white truffle oil, or a scoop of Crème fraîche.


For the parmesan crisps:
Step 1: Preheat the oven to 180°C, place 1.5 tsp of parmesan on a flat baking tray for each crisp (i use a round pastry cutter to keep them a similar size).


Step 2: Bake for around 7 minutes until almost see through and remove with a palette knife.


* You can make these into curved “pringle” shaped crisps by draping the circles over a rolling pin as soon as they come out of the oven, or into little nests for canapes by placing them over the end of a small bottle – You just need to move quickly or work in small batches if you plan to shape them as they harden very very quickly as soon as they are out of the oven.








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