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!

  • 30 Mar 2025
  • Cook time 25 min
  • Prep time 5 min
  • 4 Servings
  • 8 Ingredients

Pea, potato & parsley soup with blue cheese breadcrumbs

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:

2 tbsp olive oil
27g
1 onion
110g
3 potatoes
640g
4 cups vegetable broth
960g
4 cups peas
540g
16 tsp fresh parsley
20g
1 slice whole-wheat bread
27g
1/3 cup blue cheese
44g

Instructions:

1. Prepare the Ingredients:
- 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.
2. Cook the Vegetables:
- 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.
3. Simmer the Soup:
- 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.
4. Add Peas and Parsley:
- 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).
5. Blend the Soup:
- 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.
6. Prepare Blue Cheese Breadcrumbs:
- 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.
7. Serve:
- Ladle the hot soup into bowls.
- Top each serving with a handful of blue cheese breadcrumbs.
- Garnish with additional chopped parsley if desired.
8. Enjoy:
- 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 Size590 grams
Energy
Calories 310kcal15%
Protein
Protein 14g10%
Carbohydrates
Carbohydrates 54g16%
Fiber 10g28%
Sugar 11g11%
Fat
Fat 11g13%
Saturated 3.27g11%
Cholesterol 8mg-
Vitamins
Vitamin A 210ug24%
Choline 60mg11%
Vitamin B1 0.61mg51%
Vitamin B2 0.30mg23%
Vitamin B3 4.46mg28%
Vitamin B6 0.72mg42%
Vitamin B9 120ug31%
Vitamin B12 0.14ug6%
Vitamin C 55mg61%
Vitamin E 0.16mg1%
Vitamin K 120ug100%
Minerals
Calcium, Ca 140mg11%
Copper, Cu 0.38mg42%
Iron, Fe 4.08mg37%
Magnesium, Mg 80mg19%
Phosphorus, P 270mg22%
Potassium, K 1000mg29%
Selenium, Se 5ug10%
Sodium, Na 980mg65%
Zinc, Zn 1.98mg18%
Water
Water 510g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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