Best Pea Mint Spring Onion Soup With Parmesan Biscuits Recipes

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

Provided by winefoot

Number Of Ingredients 8

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.

Spring Pea Soup with Mint image

Provided by Danielle Alex

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
2 shallots, chopped (about 1/3 cup)
2 cloves garlic, minced
3 cups fresh English peas, shelled or frozen peas, thawed
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
1 cup packed fresh spinach (about 1 1/2 ounces)
1/4 cup lightly packed fresh mint leaves, chopped
Chopped pea shoots, chopped fresh chives or whole mint leaves, for serving

Steps:

Bring 2 1/2 cups of water to a boil in a small saucepan over high heat.
Heat the olive oil in a large saucepan over medium-high heat. Add the shallots and cook until translucent, 1 to 2 minutes. Add the garlic and cook, stirring frequently, until just before it
starts to brown, about 1 minute. Stir in the peas, cayenne pepper, 1 teaspoon salt and boiling water. Reduce to medium-low heat and simmer until the peas are tender, about 2 minutes.
Let the pea mixture cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Add the spinach and mint. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Depending on the size of your blender you may need to blend the soup in two or three batches.
Return the soup to the saucepan and adjust its consistency as desired, adding room temperature water if it's too thick. Adjust the seasoning with salt and pepper to taste.
Serve the soup hot or place the soup in an ice bath for about 20 minutes and serve chilled. Top with pea shoots, chives or mint.