Spring Green Pea Soup with Parmesan Crisps
Author: Liz the Chef
Prep time:
Cook time:
Total time:
Serves: 2
- 1 tablespoon olive oil
- 3 large shallots, chopped (about ½ cup)
- 1 10-ounce package frozen peas, thawed
- 1½ cups low sodium chicken stock
- ¼ cup cream
- ¼ teaspoon sea salt
- ¼ teaspoon ground white pepper
- 4 Parmesan crisps (see recipe below)
- Soup:
- Heat oil in medium-sized saucepan.
- Add shallots and sauté under tender, about 3 minutes.
- Add peas and stock - heat until simmering. Remove from heat.
- Using either a n immersion or standing blender, purée soup until smooth.
- If using a standing blender, return puréed soup to pot.
- Add cream, salt and pepper. Return to a simmer.
- Ladle into bowls, top with a Parmesan crisp or two, and serve.
- Parmesan Crisps:
- Preheat oven to 425 degrees.
- Line a sheet pan with parchment paper. Spray lightly with non-stick spray.
- Drop 4 generous tablespoons of coarsely grated Parmesan cheese onto the pan, each about an inch or two apart.
- Bake for 5-6 minutes until golden brown.
- Remove from pan with spatula and allow to cool slightly before garnishing each bowl.
Recipe by Liz The Chef at https://lizthechef.com/spring-green-pea-soup-parmesan-crisps/
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