Spring Green Pea Soup with Parmesan Crisps

Pin It

Spring Green Pea Soup with Parmesan Crisps3

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.

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.


Pin It

, , ,

20 Responses to Spring Green Pea Soup with Parmesan Crisps

  1. sippitysup March 28, 2014 at 11:12 am #

    I make a pea soup every year at this time. It’s a once a year treat! GREG

    • Liz March 28, 2014 at 1:31 pm #

      I will bet you use fresh peas – which I should do as well, Greg.

  2. The Wimpy Vegetarian March 28, 2014 at 1:27 pm #

    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 🙂

    • Liz March 28, 2014 at 1:30 pm #

      Thanks, Susan, try to convince Food Gawker ? 🙁

  3. Lynda - TasteFood March 28, 2014 at 1:44 pm #

    I love pea soup in spring. The addition of parmesan crisps is a great idea. A perfect addition of salt and crunch.

    • Liz March 28, 2014 at 2:21 pm #

      Thanks, Lynda, we both like the Parmesan crisps as well. I’m going to add them to lots of creamy soups in the future.

  4. Suzanne March 28, 2014 at 3:41 pm #

    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!

    • Liz March 28, 2014 at 3:51 pm #

      Me too, Suzanne – very quick and you can make the crisps a day ahead and store them at room temperature in a baggie.

  5. Jayne March 29, 2014 at 12:05 am #

    I love those parmesan crisps! Simple yet so effective, perfect!

    • Liz March 29, 2014 at 9:49 am #

      Thanks, Jayne – is it Spring in London yet??

  6. Renee - Kudos Kitchen March 29, 2014 at 7:07 am #

    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.

    • Liz March 29, 2014 at 9:48 am #

      It might because the texture and color are different from classic split pea soup.

  7. Oui, Chef March 29, 2014 at 10:31 am #

    Love the “frico” on the top of this bowl of deliciousness!

    • Liz March 29, 2014 at 4:17 pm #

      Thanks, Steve – hope it is turning to Spring in your area – what a winter!

  8. Mimi@MimiAvocado March 31, 2014 at 7:35 am #

    Your soup looks wonderful! I’m not a fan of split pea soup, but fresh or frozen green peas sound divine!

    • Liz March 31, 2014 at 8:00 am #

      Thanks, Mimi, I plan on trying this with fresh peas as well.

  9. whatjessicabakednext March 31, 2014 at 7:38 am #

    The soup looks so colourful and fresh! I love the addition of parmesan crisps- so tasty!

    • Liz March 31, 2014 at 8:01 am #

      The parmesan crisps are the best part of this recipe, I think.

  10. Barbara March 31, 2014 at 8:24 am #

    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!

  11. Kimberly Ann March 31, 2014 at 11:01 am #

    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!

Leave a Reply

Rate this recipe:  

Site built by NerdPress