for 4 person

Crisps

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

Soup

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

How it's done

Crisps

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.

Soup

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.

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