Pea, potato & parsley soup with blue cheese breadcrumbs
Warm up your day with a hearty Pea, Potato & Parsley Soup topped with savory Blue Cheese Breadcrumbs. Made with fresh peas, tender potatoes, aromatic parsley, and a touch of creamy blue cheese, this comforting soup is perfect for a cozy meal. Enjoy the delightful mix of flavors and textures in every spoonful!
- 04 Jun 2024
- Cook time 25 min
- Prep time 5 min
- 4 Servings
- 8 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 590 grams |
| Energy | |
| Calories 310kcal | 12% |
| Protein | |
| Protein 14g | 10% |
| Carbohydrates | |
| Carbohydrates 54g | 16% |
| Fiber 10g | 28% |
| Sugar 11g | 11% |
| Fat | |
| Fat 11g | 13% |
| Saturated 3.27g | 11% |
| Cholesterol 8mg | - |
| Vitamins | |
| Vitamin A 210ug | 24% |
| Choline 60mg | 11% |
| Vitamin B1 0.61mg | 51% |
| Vitamin B2 0.30mg | 23% |
| Vitamin B3 4.46mg | 28% |
| Vitamin B6 0.72mg | 42% |
| Vitamin B9 120ug | 31% |
| Vitamin B12 0.14ug | 6% |
| Vitamin C 55mg | 61% |
| Vitamin E 0.16mg | 1% |
| Vitamin K 120ug | 100% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.38mg | 0% |
| Iron, Fe 4.08mg | 37% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 270mg | 22% |
| Potassium, K 1000mg | 29% |
| Selenium, Se 5ug | 10% |
| Sodium, Na 980mg | 65% |
| Zinc, Zn 1.98mg | 18% |
| Water | |
| Water 510g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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