This soup ticks all the ‘cheap, fresh and easy’ boxes. It’s also incredibly quick and can be made in less than 10 minutes. I always have a bag of frozen peas in the freezer and a mass of mint growing in a pot in the garden – so I have everything I need to rustle up lunch at no notice. The rich green of the soup is a welcome sight in the cold weather and the recipe is very healthy – nourishing and low in fat.
Sometimes I make a version of this using up ageing lettuce from the fridge – a kind of liquidised petit pois à la Francais.
I haven’t given exact ingredients here, instead there are rough quantities per person. Use stock if you want but I have just used boiling water.
The pea soup is easy and delicious but the star of the show is the Parmesan crisp – very straightforward to make and elevates the soup to something a bit special. I’m going to try and shape the parmesan crisp next time – into rolls or cup shapes. Enjoy!
- Frozen peas, about double the portion you would normally use for a main course, per person
- 2 spring onions per person, chopped
- 2 tablespoons fresh mint per person
- Stock or boiling water (enough to cover the peas)
- Knob butter or olive oil for frying the onions
- Salt and pepper
- 1 tablespoon grated Parmesan per person
- Pre-heat the oven to 220C
- Heat the butter or olive oil and cook the spring onions gently for 4-5 minutes. Add the peas and stir well.
- Add the hot stock or boiling water – enough to just cover the pea mixture. Season well with salt and pepper. Bring to the boil and simmer for five minutes.
- Grease an oven tray and sprinkle the grated parmesan into disc shapes and press down gently. Bake for 4-5 minutes until golden (but be careful not to burn). Remove from the oven and carefully remove for the tray. Leave to cool and harden.
- Liquidise the soup and keep warm until the Parmesan crisp is hard, then serve.