Minty Pea Soup with Sesame Parmesan Crisps
Servings: 4 servings
Ingredients
For the Soup
- 1 quart vegetable or chicken broth
- 1 lb peas about 2 cups frozen or canned
- 1 cup mirepoix 1/2 cup chopped onion, 1/4 cup chopped carrot, 1/4 cup chopped celery and 1 clove garlic, minced
- Salt and pepper to taste
- olive oil as needed
- 1/2 cup cream more or less (try plain yogurt, too)
- 1/4 cup chopped fresh mint leaves use less if dried
For the Crisps
- 1 cup grated parmesan cheese any hard cheese can be used
- 1/4 cup sesame seeds
Instructions
For the Soup
- The cooking time will vary depending on whether the veggies are fresh, canned or frozen.
- Using a large saucepan, saute the onions, carrots, celery and garlic in a small amount of olive oil until softened.
- Add the broth and the peas and continue to cook at a simmer. Season with salt and pepper.
- If using fresh peas, you may see some scum forming. Spoon that off.
- When the vegetables are all cooked through, stir in the chopped mint.
- Use an immersion blender to puree the vegetables. Taste and adjust the seasoning.
- Stir in the cream and serve with a garnish of mint leaves.
For the Crisps
- Preheat the oven to 350°F and prepare a baking sheet with baking paper or a silicone sheet to make removing the crisps easier.
- Mix the cheese and sesame seeds together, then measure about a tablespoon per crisp onto the baking sheet. Leave some space between each one. I ended up with 8 crisps.
- Bake for 6 - 8 minutes, taking care not to let them burn.