Pea, potato & parsley soup with blue cheese breadcrumbs
This comforting Pea, Potato & Parsley Soup pairs earthy potatoes and sweet peas with fresh parsley and is topped with crispy blue cheese breadcrumbs for added flavor and texture.
Cook time 25 min
Prep time 5 min
Ingredients:
2 tbsp olive oil1 onion
3 potatoes
4 cups vegetable broth
4 cups peas
16 tsp fresh parsley
1 slice whole-wheat bread
1/3 cup blue cheese
Elevate your soup game with this delicious Pea, Potato & Parsley Soup topped with blue cheese breadcrumbs. This recipe combines the earthy flavors of potatoes and sweet peas with the freshness of parsley. To add a twist, we top it off with crispy breadcrumbs mixed with the tangy richness of blue cheese. It's perfect for a cozy dinner or impressing guests with your culinary skills.
Instructions:
- Chop the onion finely.
- Peel and dice the potatoes into small cubes.
- Tear the whole-wheat bread into small pieces.
- Chop the fresh parsley finely.
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes until it's translucent and soft.
- Add the diced potatoes to the pot and cook for another 5 minutes, stirring occasionally.
- Pour in the 4 cups of vegetable broth.
- Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and let it cook for about 15 minutes, or until the potatoes are tender.
- Add the 4 cups of peas to the pot and cook for an additional 5 minutes.
- Stir in the chopped parsley (reserving some for garnish if desired).
- Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth. Return the blended soup to the pot.
- Season the soup with salt and pepper to taste.
- In a small skillet over medium heat, toast the whole-wheat bread pieces until they turn golden brown and crispy.
- Remove from heat and sprinkle the crumbled blue cheese over the bread pieces, stirring gently to combine.
- Ladle the hot soup into bowls.
- Top each serving with a handful of blue cheese breadcrumbs.
- Garnish with additional chopped parsley if desired.
- Serve the soup warm and enjoy the delightful combination of flavors and textures.
This Pea, Potato & Parsley Soup with blue cheese breadcrumbs is a velvety and flavorsome dish that is both comforting and nutritious. The contrasting textures and flavors will make this a new favorite in your soup repertoire. Whether served as a starter or a main course, it's a dish that promises to delight and satisfy.
Pea, potato & parsley soup with blue cheese breadcrumbs FAQ:
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months; just be sure to leave space for expansion.
The potatoes are done cooking when they are tender and easily pierced with a fork, typically after about 15 minutes of simmering.
Yes, you can use alternatives like feta or goat cheese for a different flavor. Keep in mind that the taste profile will change slightly.
Use a low-sodium vegetable broth to control the overall saltiness of the soup. Homemade broth can also enhance the flavor.
A large pot (at least 4-quart capacity) is recommended to accommodate all the ingredients comfortably and allow for simmering.
Cooking Tips:
- Ensure to cut the potatoes evenly to allow for uniform cooking.
- If you prefer a thinner soup, add more vegetable broth or water until you reach your desired consistency.
- For a creamier texture, consider blending only half of the soup and leaving the rest chunky.
- Toast the whole-wheat bread until golden brown before crumbling it for the breadcrumbs to enhance the crunchiness.
- Mix the blue cheese with the breadcrumbs while they are still warm to help the cheese melt slightly and stick to the crumbs.
- Fresh parsley added just before serving retains its bright color and fresh flavor better than when it's cooked in the soup.
Nutrition Facts
4 ServingsCalories 310kcal
Protein 14g
Carbohydrates 54g
Fiber 10g
Sugar 11g
Fat 11g
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