Asparagus, pea & mint soup with Parmesan crisps

Method

1. Peel the potato and dice.
2. Heat 1 tbsp oil in a large saucepan with the butter. Add the onions and potatoes and cook gently for 5 minutes, stirring occasionally to cook evenly. Add the chopped pepper and cook for a further 3 minutes.
3. Pour in the stock. Season with salt and pepper and bring to the boil. Lower the heat and simmer for 10-12 minutes.
4. Meanwhile, trim the asparagus. Reserve 12 spears for the garnish. Roughly chop the remaining spears into chunks.
5. Heat the grill to high. Line a baking tray with parchment paper or a silicone mat. Sprinkle the Parmesan into 6cm strips. Grill for 1-2 minutes until the cheese is melted and golden. Remove from the oven and gently remove the crisps with a palate knife. Set aside.
6. Add the asparagus and peas to the soup and bring back to the boil. Boil for 3 minutes or until the asparagus is tender.
7. Remove from the heat and stir through ¾ of the mint. Blitz in a food processor or with a hand-held blender until smooth. Check the seasoning.
8. Boil a kettle and cook the remaining asparagus spears in a small saucepan for 1 minute, then refresh under cold water.
9. Pour the soup into bowls and garnish with the sliced radishes, asparagus spears, the remaining mint and peanuts. Serve with the Parmesan crisps.