The parmesan ‘tuiles’ make this soup stylish enough for entertaining – but they take just a few minutes to make
Prep:20 mins
Serves 6
1 tbsp olive oilknob of butter½ bunch spring onion, sliced, plus a few extra to serve1 potato, cut into small dice1l hot vegetable stock900g frozen petits pois½ small bunch mint, leaves picked, plus a few extra to serve85g parmesan (or vegetarian alternative), very finely grated
STEP 1Heat 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.STEP 2Stir 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.STEP 3To 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.STEP 4To 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.
