Creamy Spring Onion and Pea Soup with Ginger and Parmesan Crisps 🍵🧀

June 25, 2017

I thought and thought and worked it out! Today I want to move summer onto my lunch plate!☀🔥Could there be a better occasion for it than these few weeks when my mum, holidaying far across the Atlantic, leaves her whole garden and vegetable patch in my care? 😁 Probably not… Although, I'll admit, I make a pretty poor caretaker… Or, to put it bluntly – a disastrous one. I have only been „running the estate” for a week and the strawberries my mum nurtured and waited for so long have been utterly ravaged by a deer living nearby. On the first day it nibbled a leaf or two, on the second it ate every strawberry (even the green ones), and on the third all I found in the bed were strawberry stalks without a single leaf. And when I finally worked out that I had to save the other beds and covered them for the night – on the fourth morning the deer took its revenge by gnawing the cherry and apple trees. 🍓🍏🍒 Today I spent half a day weaving a little fence out of rope, so I can't wait to see what the fifth morning brings… Even though I haven't got to taste a single strawberry from the garden, I am not giving in to that deer! Ha, it still hasn't found the tastiest corner – all the enormous wild strawberries are miiiine!😎

From whatever my newly acquired enemy hadn't touched, I decided to make a blended summer vitamin bomb. I cut a big bunch of spring onions and dill, found some peas in the freezer left over from last summer, and spotted a piece of ginger root still sitting on the table. A sort of flashback came to me straight away, that I had seen the combination „spring onions + ginger” somewhere before, and after digging through my browsing history I found the article with the recipe. The author says: four ingredients, five minutes and you will have a jar full of the purest firepower, which improves everything. I'd sign under every word and recommend you read it and try this condiment. The post ishere.

Inspired by this spring onion + ginger combination, I made a wonderful soup for true lovers of a bit of heat. I would encourage you not to be lazy and to spend a few minutes on the cheese crisps mentioned in my recipe. They are a wonderful boost that breathes new life into the dish, especially since they take only a few minutes. Enjoy, holidaymakers! 🍵🥄

Creamy Spring Onion and Pea Soup with Ginger and Parmesan Crisps

Ingredients

For the soup

oil
1 medium onion
200 g spring onions
70 g very finely chopped ginger
5 cloves of garlic
1 l chicken or vegetable stock
200 g fresh or frozen peas
35 g fresh dill
6 tbsp double cream
salt
pepper

For the crisps

100 g finely grated Parmesan or "Džiugas" cheese

Instructions

For the soup

Pour oil into a pan, add the diced onion, chopped spring onions, ginger and salt to taste. Fry over medium-high heat until the spring onions collapse and the onion starts to colour.
Lower the heat and press the garlic cloves into the pan. Fry for 1-2 minutes.
Pour 3/4 of the stock into a pot, add the peas and chopped dill and cook until the peas are completely tender.
Add everything from the frying pan to the pot and cook for another 5 minutes.
Take the pot off the heat and blend the soup smooth, then add the cream and season with pepper and salt to taste. Pour in the remaining stock and blend once more.

For the crisps

Set the oven to grill, or top heat only. Heat to 250 degrees.
Line a baking tray with baking paper, scatter the grated hard cheese onto it and shape crisps in whatever form you like.
Put the tray on the highest "shelf".
Watch the cheese as it bakes; once the edges start to brown, take the tray out and let it cool. As it cools the cheese firms up and you have your crisps.
Enjoy!