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 Ø. Scatter wasabi nuts over half.
  • Soup

    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 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. Plate up the soup and garnish with the cream and sprouts. Serve with the cheese crisps.
  • Tipp:

    Tasmanischer Pfeffer ist nur in grösseren Coop-Verkaufsstellen erhältlich.

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Products used in this recipe

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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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