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

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.