Ingredients
Olive oil 1 tbsp
Butter 1 tbsp
Spring onion, sliced ½ bunch
Potato, diced 1
Hot vegetable stock 1litre
Peas 1 cup
Mint leaves ½ bunch
Method
Heat the olive oil and butter in a heavy based pan.
When foaming, add the spring onions and potato.
Gently fry without coloring for about 5 minutes.
Stir in the stock, bring to the boil and simmer for 10 minutes or until the potato is tender.
Stir in the peas, bring to the boil again, then cook for about 3 minutes 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 serve, heat the soup and divide between bowls.
Scatter with mint and sliced spring onions, if you like, and serve with the Parmesan biscuits on the side.
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