Spring Pea Soup with Parmesan Custards Recipe

Name: Spring Pea Soup with Parmesan Custards
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup 125 mL heavy cream; 1/4 cup 50 mL Tre Stelle Grated Parmesan Cheese; pinch of salt and white pepper; 1 lg. egg; Soup; 2 tbsp. 30 mL butter; 1/2 cup 125 mL leek, finely chopped; 2 cups 500 mL vegetable broth; 1 sprig fresh mint; 1 bag 750 g frozen baby peas; 1/4 cup 50 mL heavy cream; salt and freshly ground black pepper to taste; fresh mint for garnish

Servings: persons

1/2 cup 125 mL heavy cream
1/4 cup 50 mL Tre Stelle Grated Parmesan Cheese
pinch of salt and white pepper
1 lg. egg
Soup
2 tbsp. 30 mL butter
1/2 cup 125 mL leek, finely chopped
2 cups 500 mL vegetable broth
1 sprig fresh mint
1 bag 750 g frozen baby peas
1/4 cup 50 mL heavy cream
salt and freshly ground black pepper to taste
fresh mint for garnish

1
Custards: In a small saucepan, combine the cream with the Parmesan, salt and pepper; cook over medium heat until bubbles appear around inside edge of the pan.
2
Remove from the heat, cover and let sit for 30 minutes.
3
Preheat oven to 250 degrees F (120 degrees C) Pour the mixture into a measuring cup, add the egg and gently whisk.
4
Carefully pour the mixture into four 1-ounce ramekins.
5
Place ramekins in a roasting pan and pour enough boiling water into the pan to reach halfway up the sides of the cups.
6
Bake for 1 hour, or until set.
7
Remove from the oven and allow the custards to cool in pan with water bath for approximately 5 minutes.
8
Soup: Melt butter in a medium saucepan over medium heat.
9
Add leek and cook until softened, but not browned.
10
Add vegetable broth and fresh mint to the saucepan and increase the heat and bring to a boil.
11
Add the frozen peas and salt and pepper to taste.
12
Return to a boil, cover and reduce heat to a simmer until the peas are just tender, approximately 3-5 minutes.
13
Remove the mint and puree the soup in a blender or hand blender until smooth.
14
Stir in heavy cream and return to saucepan to heat again before serving.
15
Run a sharp knife around the insides of each ramekin and un-mold into the centre of each soup dish.
16
Carefully pour in warm soup and garnish with fresh mint if desired.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup 125 mL heavy cream, 1/4 cup 50 mL Tre Stelle Grated Parmesan Cheese, pinch of salt and white pepper, 1 lg. egg, and more.

Yes, Spring Pea Soup with Parmesan Custards falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Pea Soup with Parmesan Custards

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions