I’ve pretty much abandoned my frustrating search for decent-tasting commercially prepared soups that are classified “low sodium”. In fact, I believe there is no such thing, unfortunately, for the thousands of folks such as my husband and myself, who watch the amount of salt we consume.
So, I make all our soups that we enjoy and am always on the lookout for a new recipe. I think this spring green pea soup fits the bill, with or without the Parmesan crisps. If you want to make this completely vegetarian, substitute vegetable stock for the chicken. A vegan version would omit both the cream and the crisps.
I made both the soup and the crisps within thirty minutes, so this recipe pulls together in a jiffy. Make the soup only an hour or two before you plan to serve it, to take advantage of its pretty color.
- 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.
I make a pea soup every year at this time. It’s a once a year treat! GREG
I will bet you use fresh peas – which I should do as well, Greg.
I love spring pea soup. Like Greg, it’s something I make every spring. How nice that this comes together so quickly!!! Beautiful photo too, Liz 🙂
Thanks, Susan, try to convince Food Gawker ? 🙁
I love pea soup in spring. The addition of parmesan crisps is a great idea. A perfect addition of salt and crunch.
Thanks, Lynda, we both like the Parmesan crisps as well. I’m going to add them to lots of creamy soups in the future.
Your soup is the very essence of Spring. I love peas and the parmesan crisp is the perfect garnish. I love how quick and easy this is!
Me too, Suzanne – very quick and you can make the crisps a day ahead and store them at room temperature in a baggie.
I love those parmesan crisps! Simple yet so effective, perfect!
Thanks, Jayne – is it Spring in London yet??
I’m a huge pea fan but my husband isn’t. Think I’ll make this anyway. Maybe it will convert him. LOL! Thanks for the recipe.
It might because the texture and color are different from classic split pea soup.
Love the “frico” on the top of this bowl of deliciousness!
Thanks, Steve – hope it is turning to Spring in your area – what a winter!
Your soup looks wonderful! I’m not a fan of split pea soup, but fresh or frozen green peas sound divine!
Thanks, Mimi, I plan on trying this with fresh peas as well.
The soup looks so colourful and fresh! I love the addition of parmesan crisps- so tasty!
The parmesan crisps are the best part of this recipe, I think.
This looks delicious, Liz. I was just thinking about (and attempting my own) spring pea soup the other day. I love the color and creaminess you got out of the soup!
Up until about a year ago I swore for my entire life that I hated peas. I actually discovered I love them and should give this soup a try!