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Pea Soup with Parmesan Croutons


Serves: 6

Prep Time: 10 minutes

Cooking Time: 20 minutes

Difficulty: Easy

Comments

Using frozen peas, this is surprisingly easy and delicious. I actually crave this healthy, delicious soup.

Ingredients

1 tablespoon olive oil

1 onion(s), medium, chopped

2 cloves garlic, fresh, minced

4 cups vegetable broth, reduced sodium

2 cups peas, frozen

1/4 cup bread crumbs, Italian herb flavored

1 cup parmesan cheese, grated

1 tablespoon pepper, black, ground

3 slices bread, sourdough, medium slice

1 tablespoon olive oil

1 tablespoon parmesan cheese, grated

1/2 teaspoon pepper, black, ground

1/4 teaspoon basil, dried

cooking spray

Preparation

In a medium soup pan over medium heat, cook the olive oil, onion and garlic for 3 or 4 minutes or until the onion is soft. Add the broth and peas and increase heat to medium high. Cook uncovered, stirring occasionally, for about 15 minutes or until peas are cooked through. In a blender or food processor, puree the pea mixture to desired consistency, in batches if necessary. Return the pea mixture to the soup pan, reduce the heat to medium, and stir in the breadcrumbs, 1 cup of parmesan and 1 tablespoon of black pepper. Cook uncovered for another 5 minutes or so. To make the Parmesan croutons, preheat the oven to 425 degrees and spray a baking sheet lightly with cooking spray. Combine bread, olive oil, parmesan cheese, pepper and dried basil and spread evenly in one layer on the baking sheet. Bake for 15 to 20 minutes, stirring once, or until lightly browned. Top pea soup with parmesan and croutons. Serve warm.

Nutrition

Per Serving About: 280 calories, 11 g fat, 3.5 g saturated fat, 0 g trans fat, 16 g protein, 33 g carbohydrates, 4 g dietary fiber, 610 mg sodium


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