Nigel Slaters Minty Pea Soup with Parmesan Toasts

Ingredients

• For the soup & Parmesan toasts:
• 1 quart chicken stock (the roasted chicken stock below, or use your favorite)
• One 10-ounce/283g bag frozen peas or 2 cups (300g) fresh peas
• 10 cups lightly packed (400g) shredded lettuce (we recommend Bibb, green leaf, or local varieties grown at the farmers market—do not use romaine until safety issues are cleared)
• 8 leaves fresh mint, or more as needed
• One fresh lemon half, or more as needed
• Salt & freshly ground black pepper
• 4 thick slices ciabatta
• Olive oil for drizzling
• 3 tablespoons finely grated Parmesan
• For the roasted chicken stock:
• 8 whole chicken wings (or 16 sections, drumettes and/or wingettes—about 1 1/4 pounds)
• Olive oil for drizzling
• 1 1/2 quarts (1 1/2L) water
• 1 medium-sized onion, peeled and cut in half
• 8 sprigs fresh thyme
• 2 fresh bay leaves (or 1 dried)
• 6 black peppercorns

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