Jody says: “A great alternative to croutons, Parmesan crisps are quick and easy to prepare”
1 medium potato
1 onion, peeled and finely sliced
1 yellow pepper, cut into 1cm cubes
1l vegetable stock
Salt & pepper
700g frozen petit pois peas
½ small bunch of mint, roughly chopped
For the garnish
4 small radishes, sliced (optional)
12 asparagus spears
50g salted peanuts, roughly chopped (optional)
75g Parmesan cheese, finely grated
Peel the potato and dice.
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.
Pour in the stock. Season with salt and pepper and bring to the boil. Lower the heat and simmer for 10-12 minutes.
Meanwhile, trim the asparagus. Reserve 12 spears for the garnish. Roughly chop the remaining spears into chunks.
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.
Add the asparagus and peas to the soup and bring back to the boil. Boil for 3 minutes or until the asparagus is tender.
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.
Boil a kettle and cook the remaining asparagus spears in a small saucepan for 1 minute, then refresh under cold water.
Pour the soup into bowls and garnish with the sliced radishes, asparagus spears, the remaining mint and peanuts. Serve with the Parmesan crisps.
Recipe by Jody Spencer
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