Name: Pea, Mint & Spring Onion Soup with Parmesan Biscuits Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: European
Ingredients: 2 cups of frozen peas; 1 bunch of fresh mint leaves; 4 spring onions, chopped; 4 cups of vegetable broth; 1 tablespoon of olive oil; Salt and pepper to taste; 1 cup of shredded parmesan cheese; 1 cup of all-purpose flour; 1/2 teaspoon of baking powder; 1/4 cup of cold butter, cubed; 1/4 cup of milk; 1/4 teaspoon of garlic powder

How To Make Pea, Mint & Spring Onion Soup with Parmesan Biscuits

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Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

2 cups of frozen peas
1 bunch of fresh mint leaves
4 spring onions, chopped
4 cups of vegetable broth
1 tablespoon of olive oil
Salt and pepper to taste
1 cup of shredded parmesan cheese
1 cup of all-purpose flour
1/2 teaspoon of baking powder
1/4 cup of cold butter, cubed
1/4 cup of milk
1/4 teaspoon of garlic powder

Instructions

In a large pot, heat olive oil over medium heat. Add chopped spring onions and cook until softened.
Add frozen peas and vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer for 10 minutes.
Remove the pot from heat and add fresh mint leaves. Use an immersion blender or a regular blender to puree the soup until smooth.
Season with salt and pepper to taste. Return the pot to low heat to keep warm while preparing the biscuits.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine shredded parmesan cheese, all-purpose flour, and baking powder. Add cold cubed butter and use a fork or pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs.
Stir in milk and garlic powder until the dough comes together.
Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Roll it out to about 1/4 inch thickness.
Use a biscuit cutter or a glass to cut out rounds from the dough. Place the biscuits onto the prepared baking sheet.
Bake for 12-15 minutes, or until the biscuits are golden brown and crispy.
Serve the pea, mint, and spring onion soup hot, garnished with additional mint leaves. Enjoy with the parmesan biscuits on the side.