Return the soup to the pot, add the cream and peas; rewarm. Season with salt and white pepper and garnish with tarragon and zest. Serve with the Parmesan coins.

Repeat until all the dough is used. Bake at 165°C fan-forced for 22 minutes, or until the biscuits are lightly golden. Cool them on a wire rack and store in an airtight container. Atta is ...