Spring Onion, Pea and Parmesan Soup


I’m always inspired by local and seasonal produce. This year, I am very excited to participate in a Community Supported Agricultural (CSA) program.  You  will see many recipes using the fresh vegetables and fruit I receive from Rexcroft Farm beginning in June. In the meantime, I am always on the hunt for fresh seasonal ingredients everywhere I go.

While shopping in Whole Foods yesterday, I saw some beautiful Spring onions right in front of the produce section. I decided right then and there I was going to make some green pea soup. I wasn’t able to find any fresh peas but, frozen organic vegetables are wonderful too. When I checked out, I received this pretty bag as a gift from the store for Earth Day. Spring Onion, Pea and Parmesan SoupI save Parmesan rinds in my freezer to flavor soups like these. It is a great alternative to ham or prosciutto, if you want to keep the dish vegetarian and still add a ton of flavor. This soup is fresh, stunningly beautiful and delicious. I sweated the bulb of the onion as well as the white part of the stalk with potato and celery over medium-low heat until soft, being careful not to burn or brown anything, and then added in the parmesan rind and bay leaf.

Spring Onion, Pea and Parmesan SoupI also made some delicious shredded parmesan crisps to add texture and flavor to the soup. I had some warm last night and cold today. I loved it both ways. It was the perfect dish to celebrate Earth Day with!

By the way, I’m very excited to let you know I will be partnering with Whole Foods in Westchester for Celiac and Food Allergy Awareness next month. More info on that next week…stay tuned!Spring Onion, Pea and Parmesan Soup

Spring Onion, Pea and Parmesan Soup
Recipe type: Soup, Appetizer, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tbsp avocado oil (olive oil is a good substitute)
  • 1 spring onion, bulb and white part of stalk, medium dice, about 1¼ cups (optional: stem sliced thinly and reserved for garnish)
  • 1 potato, peeled, medium dice, about 1 cup
  • 2 celery stalks, medium dice, about ⅓ cup
  • 1 garlic clove, minced
  • 2" piece parmesan rind
  • 1 bay leaf
  • 1 16oz package green peas, about 3 cups
  • 1 cup finely shredded parmesan, loosely packed
  1. Sweat onion, potato and celery over medium-low heat, being careful not to brown or burn the vegetables, for about 8 minutes or until onions are translucent
  2. Add garlic clove, parmesan rind, bay leaf and toss for about 30 seconds-1 minute or until fragrant
  3. Add 2 cups of low sodium vegetable stock and bring to a boil. Allow to boil for about 5 minutes, until potato begins to soften.
  4. Add in peas and boil until tender, about 6-8 minutes. Turn off fire and allow to cool slightly (about 10-15 minutes) before pureeing in Vitamix, food processor or with an emulsion blender until smooth.
  5. In the meantime, heat oven to 350 degrees fahrenheit and line a baking sheet with parchment paper
  6. Pile about ¼ cup loosely packed parmesan in a 3" line and repeat to make 4 parmesan crisps. Bake in the oven for about 5-6 minutes, until very lightly browned at edges.
  7. Remove from the oven and allow to harden and cool slightly before lifting with a spatula.
  8. Serve soup with parmesan crisps and onion greens for garnish



Leave a Comment

Rate this recipe: