Spring Green Pea Soup with Parmesan Crisps
Prep time: 
Cook time: 
Total time: 
Serves: 2
A pretty pea soup for Spring that can be made, along with Parmesan crisps, in thrity minutes.
  • 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)
  1. Soup:
  2. Heat oil in medium-sized saucepan.
  3. Add shallots and sauté under tender, about 3 minutes.
  4. Add peas and stock - heat until simmering. Remove from heat.
  5. Using either a n immersion or standing blender, purée soup until smooth.
  6. If using a standing blender, return puréed soup to pot.
  7. Add cream, salt and pepper. Return to a simmer.
  8. Ladle into bowls, top with a Parmesan crisp or two, and serve.
  9. Parmesan Crisps:
  10. Preheat oven to 425 degrees.
  11. Line a sheet pan with parchment paper. Spray lightly with non-stick spray.
  12. Drop 4 generous tablespoons of coarsely grated Parmesan cheese onto the pan, each about an inch or two apart.
  13. Bake for 5-6 minutes until golden brown.
  14. 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/