Green Pea Soup with Panko-Almond Topping
4
Points®
Total time: 15 hr 10 min • Prep: 10 min • Cook: 15 hr • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
1½ Tbsp
Uncooked onion
1 cup(s), chopped
Low sodium vegetable broth
1½ cup(s)
Kosher salt
¾ tsp
Black pepper
¼ tsp
Frozen green peas
1 pound(s)
Garlic
1 clove(s)
Whole wheat panko breadcrumbs
¼ cup(s)
Almonds (dry-roasted or raw, unsalted, no sugar added)
¼ cup(s), whole
Lemon zest
1 tsp
Fresh lemon juice
1 Tbsp
Instructions
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
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