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. I 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.
I 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!
- 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
- 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