Pea, mint and scallion soup

I am on a pea kick lately.

There are peas in the garden which are so sweet and tender.Also, I've discovered, if you just heat frozen peas through, they are not half bad (not fresh off the vine good, but not bad).

I was playing around with lunch ideas this afternoon, as there was some time kill. Peas from the garden and a few from the freezer. A little potato, a bit small to do much of anything else. Mint from the mojito mocktails. Scallions need to be finished up. You get the picture.

By the time I was done, I had a soup that is good both hot and cold. On the side, I made one of my favorite soup "crackers" made from Parmesan.

This is a bright Spring soup that gets you ready to wrap up the season.

Pea, Mint and Scallion Soup

Makes 6 bowls

1 tablespoon of olive oil

1 tablespoon of butter

6 spring onions (scallions)

1 small potato

4 cups of vegetable broth

3 cups of peas

A small handful of mint leaves (20 leaves more or less)

3 ounces of finely grated Parmesan cheese

For the soup:

Heat the olive oil and butter in a pan on medium high heat until it starts to get foamy.

Add the onions and the potato and lower the heat to low and stir and cook until the potatoes have just begun to soften but before they start to brown (about 5 minutes).

Pour in the broth and bring the heat up to high and boil until the potatoes are soft (maybe 5 minutes).

Stir in the peas and wait for it to boil again for about 3 more minutes.

Take the pan off the heat and then put in the mint leaves.

Put the whole bit into the blender and whir it up until it's as smooth as you like.

For the crackers:

Set the oven to broil.

Divide the cheese into 6 long strips and grill it for a minute, until they are golden brown.

When they've cooled a minute, pop them off with a spatula.

Put one with each bowl of soup.

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