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
Recipe by Jackie Ourman at http://jackieourman.com/spring-onion-pea-and-parmesan-soup/