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–+ servings

Pea and mint soup with crispy parmesan chips

A spring-like pea and mint soup with a creamy consistency, rounded off with the freshness of mint and a hint of lemon. The crispy Parmesan chip provides an exciting contrast. Perfect with a Sauvignon Blanc or Grüner Veltliner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Main course
Cuisine European cuisine, Mediterranean
Servings 2 People
Calories 380 kcal

Cooking utensils

  • 1 Cutting board & knife
  • 1 Large pot
  • 1 Blender or mixer
  • 1 Baking tray & baking paper

Ingredients
  

For the pea and mint soup:

  • 300 g Fresh or frozen peas
  • 1 small onion finely diced
  • 1 Garlic clove finely chopped
  • 500 ml Vegetable broth
  • 100 ml Cream or coconut milk Optional for extra creaminess
  • 1 Tbsp olive oil
  • ½ teaspoon salt & pepper to taste
  • 1 Handful of fresh mint roughly chopped
  • Juice of ½ lemon

For the Parmesan potato chips:

  • 50 g freshly grated Parmesan cheese

Preparation
 

Prepare the soup:

  • Heat the olive oil in a large pan and sauté the onions until translucent.
  • Add the garlic and sauté briefly.
  • Add the peas and pour in the vegetable stock. Simmer for 5-7 minutes until the peas are soft.
  • Remove from the heat, add the mint and lemon juice.

Puree the soup & season to taste:

  • Finely puree the soup with a hand blender or mixer until it is creamy.
  • Stir in cream or coconut milk to taste and season with salt and pepper.

Bake the parmesan potato chips:

  • Preheat the oven to 200 °C (top/bottom heat).
  • Place the Parmesan in small heaps on a baking tray lined with baking paper and flatten slightly.
  • Bake for 5-7 minutes until the chips are golden brown and crispy.
  • Leave to cool and carefully remove from the baking paper.

Serve:

  • Pour the soup into bowls.
  • Garnish with fresh mint and a squeeze of lemon juice.
  • Serve the crispy Parmesan potato chips as a topping or side dish.

Recommended side dishes

  • Toasted ciabatta with garlic oil
  • A light rocket salad with lemon dressing
  • Baked sweet potato wedges as a savory addition

Nutritional values per portion

Calories: 380kcalCarbohydrates: 30gProtein: 12gFat: 22g
Keyword Grüner Veltliner, Mint, Parmesan chip, Pea soup, Sauvignon Blanc, Spring, Vegetarian, Wine & Food Pairing
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