We tried this Pea, Mint, and Green Onion Olive Oil Soup in our kitchen, and we must say we are impressed! Adding our Il Fusti Chef’s Blend Olive Oil added another layer of pepperiness and fruitiness to this consommé. You should definitely try this one yourself!
1 tbsp of Il Fusti Chef’s Blend Olive Oil
A knob of butter
½ bunch of spring onion, sliced, plus a few extra to serve
1 potato, cut into small dice
1l hot vegetable stock
900g frozen petit pois
½ small bunch of mint leaves picked, plus a few extra to serve
85g parmesan (or vegetarian alternative), very finely grated
Heat the Il Fusti Chef’s Blend Olive Oil and butter in a heavy-based pan. When foaming, add the spring onions and potato. Gently fry without coloring for about 5 mins. Stir in the stock, bring to a boil and simmer for 10 mins or until the potato is tender.
Stir in the peas, bring to a boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves, and whizz in a blender or food processor until smooth.
To make the parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.
To serve, heat the soup and divide it between 6 bowls. Scatter with mint and sliced spring onions, if you like, and serve with the parmesan biscuits on the side.
This recipe was adapted and sourced directly from BBCGoodFood.com.