A light, fresh soup perfect for spring and summer.
Serve with parmesan biscuits.
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
- 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 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 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.