This article was written for Annabel & Grace, which is now part of Rest Less.
Pea, mint & spring onion soup with Parmesan tuilles
Ingredients serves 6
1 tbsp olive oil
knob of butter
½ bunch spring onions, sliced, plus a few extra to serve
1 potato, diced small
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
How to prepare
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 tuilles, 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 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 tuilles.
Lots more wonderful soup recipes here