Pea soup with cheese crisps

Total time: 48m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 256 Kcal, 20g Protein, 21g Carbohydrates, 10g Fat


  • Crisps
  • 100 g grated Parmesan
  • a little Tasmanian mountain pepper
  • 1 tbsp wasabi nuts, chopped
  • Soup
  • 0.5 tbsp butter
  • 2 shallot, 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

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  • 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.
  • Tip:

    Tasmanian pepper is only available at larger Coop stores.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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