Pea & Mint Soup with Parmesan Biscuits
This soup is as easy as it gets and tastes wonderful when served with crispy bacon.
Heat 1 tbsp olive oil and 1 knob of butter in a heavy based pan. When foaming, add 1/2 bunch chopped spring onions and 1 diced potato. Gently fry without colouring for about 5 mins. Stir in 1 litre vegetable stock, bring to the boil and simmer for 10 mins or until the potato is tender.
Stir in the 900g frozen petit pois, 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 biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the 85g 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.
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 biscuits on the side.