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Sweet Pea & Parmesan Soup with Parmesan Crisps

Sweet Pea & Parmesan Soup {with Parmesan Crisps}

Real Simple, April 2013
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Cook Time 30 minutes
Total Time 30 minutes
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.