Fresh peas are ideal for a quick and delicious side dish, but are just as comfortable playing star ingredient.
- To make the parmesan pastries, preheat oven to 220°C. Line an oven tray with baking paper. Lay the pastry sheet on a clean surface. Lightly brush with egg and sprinkle evenly with parmesan. Use a small, sharp knife to cut into 3cm-thick strips. Twist into spirals and place on the lined tray. Bake in preheated oven for 10 minutes or until puffed and golden. Remove from oven and set aside.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until onion softens. Add the flour and cook, stirring, for 1 minute or until well combined.
- Add the peas, asparagus and stock to the pan and bring to the boil. Cook, stirring occasionally, for 5-7 minutes or until asparagus is tender and mixture thickens slightly. Remove from heat. Set aside for 5 minutes to cool slightly.
- Transfer pea mixture to the jug of a blender and blend until smooth. Taste and season with salt and pepper.
- Ladle soup evenly among serving bowls. Drizzle with a little cream and sprinkle with chervil leaves. Serve immediately with parmesan pastries.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set