Chilled pea soup, mint chantilly & parmesan crisp

This lovely soup is about all the peas you use, so taste the peas raw before deciding if you want to use them to make the soup. Tasting will also help you decide if you want to tweak the sweetness with some sugar. The method I used to prep this soup is loosely based Thomas Keller’s english pea puree & his big pot blanching technique, which are found in his French Laundry cookbook.

Great soup for a sunny day, it is very sweet & refreshing…

Pea soup

No precise measurements needed to make this soup, just go with your taste & instincts,

  • Fill a big pot with boiling water, add lots of salt & sugar.
  • Add peas to boiling water, cook for about 10 minutes.
  • Strain peas from boiling water.
  • Add peas to ice bath(bowl with water & ice cubes). This is really important in giving the peas the brilliant green colour.
  • Strain peas, put them into a blender with enough vegetable stock to cover the peas, blend until smooth.
  • Pass the peas through a fine sieve, the colour of the blended peas might be a bit light, this is because of the air incorporated into it whilst blending. The air bubbles away with time.
  • The pea soup is done, it will be quite thick. You can tweak the consistency by adding more vegetable stock. Season with salt or sugar (if you want to sweeten it)
  • Chill the soup.

Parmesan crisp

  • Preheat oven to 160 degrees centigrade.
  • Grate the parmesan cheese, prep a baking sheet with grease proof paper or silicon baking mat.
  • Thinly spread grated cheese on baking use a pastry cutter as a guide.
  • Bake for 10 minutes.
  • Let them cool for another 20 minutes for the crisps to harden up.

Mint chantilly

  • Gently heat mint leaves & cream in a sauce pan. Take off the heat, then let mint infuse for about an hour.
  • Strain off mint leaves, chill cream in fridge.
  • Whisk chilled cream to stiff peaks, season with salt & few drops of lemon juice.
  • Done!


  • Spoon a dollop of the mint chantilly to centre of bowl.
  • Pour pea soup into bowl.
  • Garnish with parmesan crisp.
  • Done!