Sweet Pea & Parmesan Soup {with Parmesan Crisps}

As I sit down at my computer to write about this very fine and very tasty soup, the word that’s swirling around in my mind is Green.

Green, perhaps the freshest color in the box and certainly symbolic of Spring. This soup is fresh with bright green flavors. The sweet peas bring a familiar taste that is awakened by fresh thyme. And the Parmesan imparts a nutty saltiness. A drizzle of Greek yogurt, a few drops of Paprika Oil, and a side of Parmesan Crisps are the perfect finishing touches. The simplest of ingredients have come together so very nicely in this Sweet Pea & Parmesan Soup {with Parmesan Crisps}.

I am reminded of a poem that hung in my mom’s apartment. It was placed in just the right spot…I know she read it daily, as did I on every visit. The poem spoke of green, the color, the smell, the season of green. My niece Jen wrote this poem and my mom treasured it. Hoping for a copy of it someday, as I have just the right place to hang it.

Sweet Pea & Parmesan Soup {with Parmesan Crisps}

Real Simple, April 2013

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Cook Time 30

Total Time 30

Course Soup

Servings 4

Ingredients

1 3- inch piece Parmesan rind
2 Tbl. olive oil
1 medium onion chopped
sea salt & freshly cracked pepper
6 cups low-sodium vegetable broth
4 sprigs fresh thyme
4 cups frozen peas about 2 10-ounce bags
1/4 cup ff Greek yogurt
8 Parmesan Crisp see recipe link in post
2 tsp. paprika oil see recipe link in post

Instructions

Heat oil in a large sauce pan over medium-high heat, add onion and 1/4 tsp. of salt and pepper and cook 5-7 minutes, stirring often.
Add broth, thyme, and Parmesan rind and bring to a boil. Reduce heat to medium and simmer, stirring occasionally until the liquid is slightly reduced and the rind is very soft, 10-12 minutes. Add the peas and continue cooking 3 minutes.
Remove the thyme sprigs and Parmesan rind. Puree the mixture in a blender in batches until very smooth. Serve drizzled with yogurt and paprika oil, and top with Parmesan crisps.