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.