Pea soup with cheese crisps

Pea soup with cheese crisps

Total: 48 Min. | Active: 45 Min.
healthy and balanced
Nutritional value / people: 256 kcal
, Fat: 10 g
, Carbohydrate: 21 g
, Protein: 20 g


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


100g grated Parmesan
1tbsp Fine Food Wasabi Coated Peanuts, chopped
a little Fine Food Tasmanian Pepper


½tbsp butter
2 shallots, finely chopped
500g frozen peas
8dl vegetable bouillon
to taste salt
to taste pepper
1dl cream, beaten until light and frothy
a little onion sprouts
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How it's done


On an oven tray lined with baking paper, divide the grated cheese into 12 circles each approx. 7 cm diameter. Scatter wasabi nuts over half.

Bake for approx. 3 mins. in the centre of an oven preheated to 220°C. Remove, sprinkle the remaining crisps with pepper. Carefully loosen the cheese crisps and leave to cool on a rack.


Heat the butter and sauté the shallots. Add and briefly sauté the peas. Add the stock and bring to the boil. Reduce the heat, simmer for approx. 15 mins. Remove half the peas, puree the soup, return the peas to the pan, season. Serve the soup garnished with the cream and bean sprouts. Serve with the cheese crisps.

Good to know
Tip: Tasmanian pepper is only available at larger Coop stores.

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