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


Recipe Summary

20 mins
6 mins
26 mins
6 cups soup, 4 crisps


Ingredient Checklist


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.

  • 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.

Smart Swap

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.