- 500 ml vegetable stock
- 700 g frozen peas
- 2 ml lemon juice
- 20 mint leaves
- Salt and freshly ground black pepper
Heat vegetable stock in a pot. Add peas and boil for 10 minutes. Take off the heat and add lemon juice and mint. Let cool a little, then process until smooth in a food processor. Season with salt and black pepper. Serve with parmesan crisps.
Tip Add a little salt when boiling the peas to keep them green.
- 50 g parmesan, finely grated
- 12 mint leaves
Preheat oven to 200 °C. Arrange grated cheese in strips on a lined baking tray. Bake until melted and brown. Take out of the oven immediately and stick 3 mint leaves onto every crisp. Let cool on baking tray.
Table Bay Sauvignon Blanc (Ultra Liquors’ trade name) has fresh pea flavours and will go well with this.