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Pea Mint & Spring Onion Soup with Parmesan Biscuits


A rich delicious pea soup with a side of parmesan biscuits is what you need on a cold day.

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Rate this recipe 4.4/5 (9 Votes)


  • 1 tablespoon olive oil
  • knob of butter
  • 1/2 bunch spring onion, sliced, plus a few extra to serve
  • 1 potato, cut into small dice
  • 34 fluid ounces hot vegetable stock
  • 900 grams frozen petits pois
  • 1/2 small bunch mint, leaves picked, plus a few extra to serve
  • 85 grams parmesan (or vegetarian alternative), very finely grated


Servings 6
Preparation time 20mins
Cooking time 45mins
Adapted from


Step 1

Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without coloring for about 5 minutes. Stir in the stock, bring to the boil and simmer for 10 minutes or until the potato is tender.
Stir in the peas, bring to the boil again, then cook for about 3 minutes until they are 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 grated parmesan into 6 long strips. Grill for 1 minutes 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.


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