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
Instructions
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
Add garlic clove, parmesan rind, bay leaf and toss for about 30 seconds-1 minute or until fragrant
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.
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.
In the meantime, heat oven to 350 degrees fahrenheit and line a baking sheet with parchment paper
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.
Remove from the oven and allow to harden and cool slightly before lifting with a spatula.
Serve soup with parmesan crisps and onion greens for garnish
Recipe by Jackie Ourman at https://jackieourman.com/spring-onion-pea-and-parmesan-soup/