Recipe

PEA AND MINT SOUP WITH PARMESAN CRISPS

INGREDIENTS

Parmesan cheese (finely grated) 25 gms (1oz) 

SOUP

Butter 1 tbsp

Chopped onion        1 large

Chopped garlic         2 cloves

Chicken, ham or vegetable stock (warm)            1 lt

Garden peas 750 gms

Fresh pea shoots     55 gms

Mint leaves    3-4 sprigs

Crème fraiche (divided)      200 ml

Black pepper 1 tbsp

Salt to taste

METHOD

TO MAKE THE PARMESAN CRISPS

• Preheat the oven to 180 degrees.
• line a baking sheet with a piece of baking paper.
• To make a crisp, use a 6 cm (2½ inch) cookie cutter as a guide and evenly sprinkle a teaspoon of the grated cheese inside. Cook for 5-6 minutes or until lightly golden.

TO MAKE THE SOUP

• Melt the butter in the casserole, add the onions with garlic and sauté until softened but not brown.
• Add the warm stock, peas and bring to simmer over medium heat. Once simmering, reduce the heat, add the mint leaves and pea shoots and cook for another 2-3 minutes.
• Puree the soup until smooth using either a food processor or blender.
• Pour the soup back into the casserole, stir in 150ml (1/4 pint) of the crème fraiche, add a teaspoon of coarse ground black pepper and season to taste with salt. Bring the soup back to a slow simmer, turn off the heat and place on the lid to keep warm until required.
• To serve, ladle into warm bowls and finish off with a teaspoon of the remaining crème fraiche, a pea shoot and a parmesan crisp.

courtesy le Creuset