This healthful recipe calls on peas, one of the most beloved veggies of spring! PS: To make the simple recipe even easier, omit the homemade crisps and simply top with purchased croutons.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large saucepan melt butter over medium heat. Add onion; cook about 5 minutes or until tender. Stir in flour. Add the milk all at once. Cook and stir until thickened and bubbly. Add peas and broth. Return to boiling; reduce heat to medium-low. Cook, uncovered, about 5 minutes or until peas are tender; cool slightly.

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  • Transfer half of the pea mixture to a blender or food processor. Cover and blend or process until smooth. Transfer pureed mixture to a bowl. Repeat with the remaining pea mixture. Return all of the pureed mixture to the saucepan; heat through. Season with salt and pepper to taste.

  • Meanwhile, to make Parmesan crisps, preheat oven to 375°F. Line a baking sheet with parchment paper. Spoon the shredded cheese by four 1-tablespoon portions onto the prepared baking sheet, spacing portions about 4 inches apart. Pat each portion into a 4-inch circle. Bake for 6 to 8 minutes or until bubbly and golden brown. Let stand on baking sheet until completely cooled. Carefully remove crisps from parchment paper. Serve crisps with the soup.

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You can use vegetable broth to make a vegetarian version of this soup.

Nutrition Facts

247 calories; 10 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 30 mg cholesterol; 831 mg sodium. 418 mg potassium; 28 g carbohydrates; 6 g fiber; 13 g sugar; 13 g protein; 0 g trans fatty acid; 2759 IU vitamin a; 24 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 81 mcg folate; 1 mcg vitamin b12; 228 mg calcium; 2 mg iron;

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