Pea Soup with Cheese Crisps

Preparation/cooking time: ca. 45m + Bake: ca. 3m

For 4 people

Nutritional Information

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


  • 100 g grated Parmesan
  • 1 tbsp. wasabi nuts, chopped
  • a little Tasmanian mountain pepper
  • 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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  • 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.
  • 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.

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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