Fresh Pea Soup with Parmesan Cheese Squares
(Soup recipe comes from A Beautiful Bowl of Soup and the Parmesan Cheese Square recipe comes from Mom)
- 2 tbsp canola oil
- 2 celery stalks, chopped
- 1/2 cup finely chopped onion
- 1 leek (white part only), halved lengthwise and thinly sliced
- 2 cloves garlic, minced
- 1 1/2 cups vegetable stock
- 1 16 oz bag of fresh frozen peas
- 2 carrots, thinly sliced
- 1 1/2 cups milk
- 2 tsp sugar
- salt and pepper
- 1/2 cup sour cream
- 2 tbsp Parmesan cheese, grated
- 1/4 tsp pepper
- 2 slices of bread, any kind
- spoonful of mayonnaise
- a few tbsp of grated Parmesan
- 1 tbsp finely chopped onions (optional)
- For the soup... heat oil in a stock pot over medium heat. Add the celery, onion, leek and garlic and cook for about 5 minutes, stirring occasionally.
- Stir in vegetable stock and peas; bring to a boil. Reduce heat, cover and simmer for about 5 minutes or until veggies are very tender. Meanwhile, steam or microwave the carrots until tender.
- Puree the pea mixture with the milk in a blender or food processor until smooth. Return soup to pot and stir in carrots, sugar and salt and pepper. Heat through. Stir together sour cream, Parmesan and pepper in a small bowl and scoop a dollop on top of each serving.
- For the Parmesan cheese squares... Cut each slice of bread into quarters. In a small bowl, combine the mayo, Parmesan and onions. Spread mixture evenly on the quartered bread and broil or toast for just a few minutes, until cheese is bubbly and golden.
We double-teamed this meal: I chopped up the veggies in the morning before I went to work and my co-chef did the rest when he got home from work. I made the Parmesan Cheese Squares because they are not universally appreciated in this household due to one of the primary ingredients being mayo. Which yes, I get the reluctance, but they are really very delicious and a super easy snack to whip up for an evening of tv- or movie-watching. Plan for at least one slice of bread per person.