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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Recipe Summary

prep:
20 mins
bake:
6 mins
total:
26 mins
Servings:
4
Yield:
6 cups soup, 4 crisps
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 10g; cholesterol 30mg; saturated fat 6g; carbohydrates 28g; mono fat 3g; poly fat 1g; insoluble fiber 6g; sugars 13g; protein 13g; vitamin a 2758.8IU; vitamin c 23.6mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 2.3mg; vitamin b6 0.2mg; folate 80.8mcg; vitamin b12 0.6mcg; sodium 831mg; potassium 418mg; calcium 228mg; iron 2.1mg.
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