Pea, mint & spring onion soup with Parmesan tuilles
Fresh tasting recipe to welcome Spring
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Cooking tools:
- Blender
- Food processor
- Offset spatula
- Kitchen scale
- Saucepan
- Stove
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 1 tbsp olive oil
- knob of butter
- ½ bunch spring onions, sliced, plus a few extra to serve
- 1 potato, diced small
- 1L hot vegetable stock
- 900g frozen petits pois
- ½ small bunch mint, leaves picked, plus a few extra to serve
- 85g Parmesan (or vegetarian alternative), very finely grated
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