Spring Onion, Pea and Mint Soup (English)

Once Spring is in the air food takes on a lighter, brighter feel. This Spring Onion, Pea and Mint Recipe takes on that lighter tone and is perfect for Easter, Spring lunches, and because it uses frozen peas, can actually be made at any time of year.

1 Tbsp. extra-virgin olive oil + extra for serving
¼ stick butter (25 g)
bunch spring onions/scallions
1 clove garlic, peeled and minced
5 cups frozen small peas (750 g)
1 cup fresh mint leaves, roughly chopped (75 g)
1¾ pts vegetable stock (1 L)
sea salt
black pepper, freshly ground
2 Tbsp. crème frâiche

Parmesan Biscuits:
Parmesan cheese, very finely grated (85 g)

For 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 minute 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.

For the Soup:
In a large saucepan, gently heat the oil and butter until foaming.

Finely chop the spring onions/scallions, green and white part. Add to the oil and butter and cook on a low heat for 10 minutes or until the onion is soft but not brown. Add the garlic and cook for a further 3 minutes.

Add ¾ of the peas, the chopped mint leaves, and ¾ stock. Cover the saucepan with a tight fitting lid and cook on a medium boil for 10 minutes.

Blend the soup in a food processor, you will have a thick purée. Return the purée to the pan, season with salt and pepper and add the remaining peas and stock. Cook for a further 5 minutes.

This soup can be served warm in bowls with a dollop of crème frâiche and is also delicious cold, but not chilled, serve in a glass instead of a warm bowl.

Makes 4 servings.