Sweet Pea Soup
with pesto and asiago grilled cheese

Name: Sweet Pea Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Onions, small, chopped; 1 Tbsp Parsley, chopped; 1 Tbsp Oil, cooking; 1/4 tsp Cumin, ground; 3 cups Stock, vegetable; 3 cups Peas, sweet (frozen or fresh); 2 Tbsp Pesto; 1/4 cup + 1/4 cup Creme fraiche (sub sour cream or plain yogurt); 1 cup Cheese, Asiago, grated; 4 Tbsp Butter; 8 slices Bread, sandwich; 4 Tbsp Pesto

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

In early spring (or any time of year thanks to frozen peas), sweet peas need very little else to create a light soup that highlights their fresh flavor. Pesto and asiago grilled cheese sandwiches are a rich and hearty complement to the light soup.

Ingredients

Metric

Servings:

Sweet Pea Soup:

Onions, small - 1/2 , chopped
Parsley - 1 Tbsp , chopped
Oil, cooking - 1 Tbsp
Cumin, ground - 1/4 tsp
Stock, vegetable - 3 cups
Peas, sweet (frozen or fresh) - 3 cups
Pesto - 2 Tbsp
Creme fraiche (sub sour cream or plain yogurt) - 1/4 cup + 1/4 cup

Pesto and Asiago Grilled Cheese:

Cheese, Asiago - 1 cup , grated
Butter - 4 Tbsp
Bread, sandwich - 8 slices
Pesto - 4 Tbsp

Prep

Onions / Cheese - Prep as directed. (Can be done up to 5 days ahead)
Parsley - Chop parsley. (Can be done up to 3 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat a Dutch oven or large sauce pan over medium-high heat. Add oil and then onions, cumin and a pinch of salt to heated oil. Saute until onions are tender, 2 to 3 minutes. Add stock and bring to a simmer. Add peas and pesto (the portion for the soup) and reduce heat to medium. Simmer until peas are warmed through, about 5 minutes.
While soup simmers, place a skillet over medium heat. Assemble grilled cheese sandwiches by buttering one side of each piece of bread. Place half the slices of bread buttered-side down in hot pan. Top with pesto, cheese and then add remaining bread, buttered-side up. Cook until bottom of bread is golden brown, ~3 minutes. Flip and cook on the other side until filling is completely melted, ~3 minutes more.
Add the first portion of crème fraiche to soup (reserve the second portion for serving) and blend with an immersion blender (or in batches in a standing blender) until smooth. Season with salt and pepper.
Serve soup with reserved crème fraiche and parsley on top. Enjoy with pesto and asiago toast on the side!

Reviews

Ratings

0 reviews