David Herbert's pea soup, and his delicious Thai chicken soup

These soups are filling but not heavy — perfect for the warmer months.

Pea soup. Picture: Guy Bailey

These soups are filling but not heavy – perfect for the warmer months. Puree the pea soup until smooth, or leave it a little more textured if you prefer. The Thai chicken soup is spicy; to adjust this, add less chilli if desired.

Pea soup

1 tablespoon olive oil

1 onion, chopped

1 stick celery, chopped

1 leek, washed and sliced into rings

1 litre chicken or vegetable stock

600g fresh or frozen peas

2 tablespoons chopped mint, plus extra to serve

Pouring (single) cream, to serve

-

Parmesan crisps

100g parmesan, finely grated

Heat oil in a large saucepan over medium heat; add onion, celery and leek and cook, stirring, for 7-10 minutes until vegetables are soft but not coloured. Add stock, peas and mint and simmer for 15 minutes. Remove from heat. Purée (in batches if needed) in a blender or with a stick blender to desired texture. Season with salt and pepper.

To make parmesan crisps, heat grill to high. Arrange finely grated parmesan in 8 long strips or discs on a baking sheet lined with baking paper. Grill for 2-3 minutes or until the cheese is bubbling and golden. While still warm and slightly flexible, lift the biscuits from the baking paper with a palette or knife, then cool on a rack until firm.

Return soup to the heat and serve hot, garnished with a little extra mint and accompanied with parmesan crisps. Serves 4

-

Thai chicken soup. Picture: Guy Bailey

Thai chicken soup

1 tablespoon vegetable oil

2 tablespoons Thai green curry paste

3 spring onions, sliced

450g chicken breast, thinly sliced

160ml coconut milk

650ml chicken stock

1-2 green chillies, deseeded and finely sliced

1 tablespoon grated fresh ginger

100g dried rice vermicelli noodles

200g sugar snap peas or snow peas, halved lengthways

2 heads pak choi, leaves separated

Juice 1 lime, wedges to serve

Small bunch coriander, roughly chopped, plus sprigs to garnish

Pea shoots, to garnish

Heat oil in large saucepan; add curry paste and spring onions. Fry for 2 minutes until aromatic; add chicken and coat in paste. Add coconut milk, stir to combine, then add stock, chillies and ginger. Bring to the boil and simmer for 10-12 minutes or until chicken is cooked. Add noodles, sugar snap peas, pak choi and lime juice. Simmer for 3-5 minutes until noodles are tender. Check seasoning, ladle into serving bowls and garnish with coriander leaves and pea shoots. Serve with lime wedges. Serves 4

Digital subscribers can see more recipes at theaustralian.com.au/herbert-recipes [e-mail]