Pea and Parmesan Soup With Parmesan Crisps

A three-inch piece of Parmesan rind infuses this bright green soup with a deeper, more complex flavor. Don’t know where to find a rind? Check with the cheese counter at your local grocery store.

pea-parmesan-soup-crisps
Photo by Sang An
Pea and Parmesan Soup With Parmesan Crisps 3.3 21 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 346 calories
    • Fat 16 g
    • Sat Fat 5 g
    • Cholesterol 22 mg
    • Sodium 1,014 mg
    • Protein 22 g
    • Carbohydrate 30 g
    • Sugar 14 g
    • Fiber 8 g
    • Iron 3 mg
    • Calcium 531 mg
A three-inch piece of Parmesan rind infuses this bright green soup with a deeper, more complex flavor. Don’t know where to find a rind? Check with the cheese counter at your local grocery store.

Ingredients

  1. Check 1 cup grated Parmesan (about 4 ounces), plus one 3-inch piece Parmesan rind
  2. Check kosher salt and black pepper
  3. Check 2 tablespoons olive oil
  4. Check 1 medium onion, chopped
  5. Check 6 cups low-sodium vegetable broth
  6. Check 4 sprigs fresh thyme, plus leaves for serving
  7. Check 2 10-ounce bags frozen peas (about 4 cups)
  8. Check 1/2 cup low-fat plain yogurt

Directions

  1. Heat oven to 375° F. Line a baking sheet with parchment.
  2. Spoon the Parmesan onto the baking sheet in 8 mounds (about 2 tablespoons each), spaced 1 inch apart. Flatten the mounds gently with your fingers, then season with ½ teaspoon pepper. Bake, rotating the baking sheet halfway through, until golden and bubbly, 10 to 12 minutes. Let cool for 5 minutes, then remove from the parchment.
  3. Meanwhile, heat the oil in a large pot over medium-high heat. Add the onion and ¼ teaspoon each salt and pepper and cook, stirring often, until beginning to soften, 5 to 7 minutes.
  4. Add the broth, thyme, and Parmesan rind and bring to a boil. Reduce heat and simmer, stirring occasionally, until the liquid is slightly reduced and the Parmesan rind is very soft, 10 to 15 minutes; add the peas during the last 3 minutes of cooking. Remove the thyme sprigs and Parmesan rind.
  5. In batches, puree the mixture in a blender until smooth. Serve drizzled with the yogurt, sprinkled with the thyme leaves, and topped with the Parmesan crisps.