Miguel-barclay-pea-soup

Miguel’s pea soup with Parmesan crisp

‘This soup is so quick and simple that I had to add a touch of flair with the Parmesan ‘coral’

By , 20 November 2017

(11 votes)

Miguel’s pea soup with Parmesan crisp
  • 25 Mins
  • Serves: 1
  • Price: 82p per serving
Nutritional Info
Each 388g serving contains
  • Energy

    698KJ

    167KCAL

    8%
  • Fat

    5.4g

    low

    8%
  • Saturates

    2.7g

    low

    14%
  • Sugars

    2.7g

    low

    3%
  • Salt

    1.63g

    med

    27%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 180kJ/43kcal.
Ingredients
  • Big handful frozen peas
  • 10g grated Parmesan
  • ½ vegetable stock cube
Method
  • Preheat the oven to 190C/170C Fan/Gas 5.

  • Bring a pan of water to the boil and simmer the peas for 3-4 mins.

  • While the peas are cooking, pile the grated Parmesan on a nonstick baking tray so that, when it melts together, it will form a crisp shaped like delicate lacy coral. Cook in the oven for about 5 mins until melted but not browned. Gently peel the Parmesan ‘coral’ off the baking tray and leave it to cool and harden.

  • Meanwhile, drain the peas (keeping a mugful of the cooking water) and blitz them in a blender or food processor, along with the stock cube and about half the mug of reserved water until smooth. Season and, depending on the consistency you want, add a little more water to thin the soup.

  • Serve the soup in a bowl with the Parmesan ‘coral’ on the side and a sprinkle of freshly ground black pepper to garnish.