Ingredients for the pea soup

  • 3 spring onions, finely chopped
  • 1 tbsp oil
  • 800ml vegetable stock
  • 400ml cream
  • Salt
  • Ground black pepper
  • 500g peas
  • 1 bunch of mint, plucked and finely chopped

Preparing the pea soup

Lightly braise the spring onions in hot oil. Add the stock and cream, season and cook for 3 minutes. Add the peas and simmer for a further 5 minutes. Then add the mint, blend the soup and pour it through a fine sieve.

  • Ingredients for cheese

  • blancmange
  • 110g cream
  • 1 pinch of salt
  • ½ bunch of mint, roughly
  • chopped with stems
  • 30g Parmesan, grated
  • 1 egg
  • Olive oil for the moulds

Preparing the cheese blancmange

Boil the cream together with the mint and salt and blend with a blender shaft. Pour through a fine sieve and stir in the Parmesan. Then stir in the egg and fill the mixture into greased silicon moulds. Place in a preheated oven and leave to set for 12 minutes at 190 °C on the fan setting.

Ingredients for the crisps

  • 1 handful of snap peas, prepared
  • 1 handful of blanched peas to serve

Cooking level for cheese blancmange

With Preheat12 minutes | fan setting at 190 °C

Preparing the crisps

Briefly blanch the pea snaps in brine, submerge them in ice-cold water and then pat them completely dry. Halve and lay them on a tray covered in baking paper. Place in a preheated oven and leave to dry with hot air at 90 °C for 1 hour.

Cooking level for the crisps

With Preheat
1 hour | hot air setting at 90 °C


Add the peas to the soup and heat. Place the cheese blancmanges in bowls and pour the soup over them. Decorate with pea snap crisps and small mint leaves.