Mint, Onion and Pea Soup

Mint, Onion and Pea Soup

Add a bit of color to your meals with this interesting mint, onion and pea soup. The Parmesan biscuits on the side give it a stylish air, transforming it into a fancy dish in a second. You can serve it at a dinner party or even at family meals.

Mint and Pea Soup

  • 1 tbsp of olive oil
  • a knob of butter
  • ½ bunch of spring onions
  • 1 potato, finely diced
  • 1l of vegetable stock
  • 900g of peas
  • ½ small bunch of mint
  • 85g of Parmesan

Mint, Onion and Pea Soup

First of all, heat up the olive oil along with the butter into a frying pan. Once it foams, add the spring onions and the potato. Fry gently for about 5 minutes, without letting it color. Incorporate the vegetable stock, bring to a boil and then let it simmer for 10 minutes, until the potato becomes tender.

Secondly, add in the peas, bringing the mixture to a boil again, and cook for about 3 minutes, until they are just about done. Next, remove the pan from the heat, adding the mint leaves at the end. Pour everything into a blender or a food processor, and blend until you get a smooth paste.

Next, to make the Parmesan biscuits you need to heat up a grill. Take a baking sheet and line it with parchment. Divide the grated Parmesan into 6 long strips, then grill them for one minute, until the cheese becomes lightly golden. Use a little cutlery knife or palette to unstick each biscuit from the grill, then let them cool off until they are firm.

Lastly, heat up the soup and then divide it between bowls. You can scatter mint leaves and diced spring onions on top, if you would like. Serve alongside the Parmesan biscuits.

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