Green Pea Soup with Panko-Almond Topping

Green Pea Soup with Panko-Almond Topping

Total Time
15 hr 10 min
10 min
15 hr
As frozen vegetables go, peas are elite. They always taste just as good as fresh, no questions. One tip: Stir in the lemon juice just before serving the soup; otherwise, the juice will start to discolor that bright-green hue.


Olive oil

1½ Tbsp, divided

Uncooked onion

1 cup(s), chopped

Low sodium vegetable broth

1½ cup(s)

Kosher salt

¾ tsp, divided

Black pepper

¼ tsp

Frozen green peas

1 pound(s)


1 clove(s), minced

Whole wheat panko breadcrumbs

¼ cup(s)


¼ cup(s), whole, roasted, chopped

Lemon zest

1 tsp

Fresh lemon juice

1 Tbsp


  1. In a large saucepan, heat 1½ tsp oil over medium. Add the onion; cook, stirring occasionally, until just starting to brown, about 5 minutes. Add the stock, ½ plus ⅛ tsp salt, black pepper, and peas. Bring to a boil over high heat. Reduce the heat to medium- low and simmer for 5 minutes.
  2. Meanwhile, in a small skillet, heat the remaining 1 tbsp oil over medium-low. Add the garlic; cook for 1 minute, stirring constantly. Add the panko; cook, stirring frequently, until lightly browned, about 2 minutes. Stir in the nuts, lemon zest, and remaining ⅛ tsp salt. Set the topping aside.
  3. Transfer the soup to a blender. Remove the center piece of the blender lid (to allow steam to escape). Place a kitchen towel or paper towels over the opening of the lid. Blend the soup on high speed until completely smooth, 30 seconds to 1 minute. Just before serving, stir in the lemon juice. Divide the soup among 4 bowls. Top with the panko topping.
  4. Serving size: 1 scant cup soup and 2 tbsp topping