Miguel’s pea soup with Parmesan crisp
- Big handful frozen peas
- 10g grated Parmesan
- ½ vegetable stock cube
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.