Love makin’ soup, who doesn’t?
Here’s one thats full-on summer soup for summer, and really quick and easy to make, as most summer soups are.
20 mins | serves 5-6 | super ease
900g frozen petit pois, 1l vegetable stock, bunch spring onions, handful mint leaves, dash double cream, and oil and butter for cooking.
Prep and roughly chop ya spring onions and blitz them so they’re really finely chopped.
Get a little oil and butter in a pan and sauté the spring onions for a few mins until they’re softened, season them and add the stock (you may not need salt at this stage if you’re using a cube). Bring the stock to the boil and let it bubble away for a minute or two, then with the heat on high throw in the peas and get a lid on. Once the pot is boiling again, turn the heat down a bit and simmer for 2 mins so the peas are just cooked. Throw the chopped mint leaves in and give it another minute.
Remove from the heat, season with salt and pepper and allow to cool a little, 5 mins’ll do it, before blending it up with a hand blender – or whatev’s ya have that gets the job done.
Add a dash of cream if you wish, we did.
Remember to taste along the way to adjust the seasoning if needed – it makes or breaks a soup – you know that.
And them there parmesan crisps couldn’t be easier either. Line a small square baking tray with greaseproof paper (it’s supposed to be parchment but worked just fine with greaseproof), grate enough parmesan onto the paper to cover it fully with a thin layer and whack it in under the grill on high for 1min until it’s golden and bubbly. Remove from the grill and separate it from the paper while it’s still warm and floppy. Drain on kitchen paper and leave to cool until crisp and break em up. Nothing to it, and dunking be goooood.
Recipe from BBC Good Food – needed a recipe to use up the quarter ton of beautifully fresh spring onions we had – this suited our requirements and was delicious so we’re sharing what we found with you.