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Minty Pea Soup with Parmesan Croutons

Photo: Dylan + Jeni; Styling: Scott Horne

Hands-on time 13 mins
Total time 32 mins
Yield

Serves 10 (serving size: 1 cup soup and about 1 tablespoon croutons)

This bright and fresh spring soup has all of the elements of amazing flavor, topped of course with the crispy crunch of some cheesy croutons. 

Ingredients

  • 2 1/2 ounces whole-wheat baguette, cubed
  • Cooking spray
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 4 garlic cloves, minced
  • 5 cups unsalted chicken stock (such as Swanson)
  • 4 cups fresh green peas
  • 1/4 cup mint leaves, divided
  • 2 teaspoons sugar
  • 1/2 cup fat-free Greek yogurt
  • 2 teaspoons grated lemon rind
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt

Nutrition Information

  • calories 152
  • fat 2.2 g
  • satfat 0.5 g
  • monofat 1.1 g
  • polyfat 0.4 g
  • protein 11 g
  • carbohydrate 23 g
  • fiber 5 g
  • cholesterol 1 mg
  • iron 2 mg
  • sodium 228 mg
  • calcium 78 mg
  • sugars 9 g
  • Est. Added Sugars 1 g

How to Make It

  1. Preheat oven to 425°.

  2. Arrange bread on a baking sheet; coat with cooking spray. Bake at 425° for 6 minutes. Place in a bowl. Add cheese; toss well.

  3. Heat a Dutch oven over medium heat. Add oil, onion, and garlic; cook 11 minutes. Stir in stock, peas, 3 tablespoons mint, and sugar. Bring to a boil. Reduce heat; simmer 20 minutes.

  4. Place half of pea mixture and remaining mint in a blender. Remove center piece of lid; secure lid on blender. Place a towel over lid. Blend until smooth; pour into a bowl. Repeat with remaining mixture. Return soup to pan. Add yogurt, rind, pepper, and salt. Top with croutons.