Pea and Spring Onion Soup with Croissant Croutons

Cooking Time
12
Portions
4

Ingredients

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Soup

  • g Country Range Petits Pois
  •   tsp Country Range Dried Thyme
  • g butter
  •   ea shallot, sliced
  •   bunch spring onions
  •   ea clove of garlic, sliced
  •   ml vegetable stock
  •   tbsp mint leaves, chopped

Garnish

  •   ea Country Range Croissant (stale, sliced)
  •   tbsp Country Range Petits Pois
  •   tbsp sliced spring onion
  • g parmesan or hard cheese

  • 1

    Step 1

    Pre-heat the oven to 180C.
  • 2

    Step 2

    Sweat the shallot, sliced spring onions, garlic, bay leaf and thyme in the butter.
  • 3

    Step 3

    Add the stock and bring to the boil, then simmer for 5 minutes.
  • 4

    Step 4

    Remove from the heat and add the peas.
  • 5

    Step 5

    Liquidise and pass until smooth.
  • 6

    Step 6

    Add the chopped mint and season to taste.
  • 7

    Step 7

    To make the crispy croutons, bake the diced croissants in a hot oven until crispy, then cover with some grated cheese.
  • 8

    Step 8

    To make the parmesan crisps, sprinkle a small even mound of finely grated cheese onto parchment and bake in the oven. The cheese will melt then crisp up. Allow to cool and serve with the soup.
  • 9

    Step 9

    Garnish the soup with warm peas, sliced spring onions, croutons and parmesan crisps.

Ingredients

  • 200 g Country Range Petits Pois
  • 1 tsp Country Range Dried Thyme
  • 25 g butter
  • 1 ea shallot, sliced
  • 1 bunch spring onions
  • 1 ea clove of garlic, sliced
  • 700 ml vegetable stock
  • 1 tbsp mint leaves, chopped
  • 1 ea Country Range Croissant (stale, sliced)
  • 10 tbsp Country Range Petits Pois
  • 1 tbsp sliced spring onion
  • 25 g parmesan or hard cheese