Serves 10 (serving size: 1 cup soup and about 1 tablespoon croutons)
Photo: Dylan + Jeni; Styling: Scott Horne
2 1/2 ounces whole-wheat baguette, cubed
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
Est. added sugars 1g
How to Make It
Preheat oven to 425°.
Arrange bread on a baking sheet; coat with cooking spray. Bake at 425° for 6 minutes. Place in a bowl. Add cheese; toss well.
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.
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.
The mint/pea combo was great and it was a simple recipe to follow. I added a bay leaf and some young thyme leaves during the simmer, used clover honey instead of sugar, and doubled the Greek yogurt (whole milk... Since that's what I buy). Delicious!