This Spring Onion and Sweet Pea Soup is a simple, light, and flavorful dish, perfect for the shift between seasons.
All those years in Minnesota, I hated the snow. Loathed it. But now that I’m not living in it, I want to enjoy it!
The last two years, though, there hasn’t been any snow in the mountains. (Ya, tell me Global Warming isn’t real!) But we finally got hit with a ton of rain, and the mountains were full of powder this past winter. We took advantage of it last weekend.
As you can see, we had a terrible time.
Also, we’re going to forget the fact that we remembered the kids bags, but forgot ours. CVS to the rescue.
It was weird to be up in the cold for a few days, and then return home to 70 degrees. Always tricky cooking (and figuring out what to wear!) this time of year – when technically it’s Spring, but each week is anyone’s guess when the temperatures will actually shift for good.
This soup is simple, light, and flavorful; perfect for the shift between seasons.
- 1/4 cup unsalted butter
- 1 small sweet onion, diced
- 4 scallions, diced
- 4 cups low-sodium chicken or vegetable broth
- 2 cups water
- 1 teaspoon kosher salt
- 1 cup frozen sweet peas, thawed
- 3/4 cup small pasta such as acini di pepe or pastina stars
- 2 tablespoons lemon juice
- 6 slices sourdough bread
- 6 tablespoons grated Parmesan cheese
- In a medium pot or Dutch oven, heat butter over medium-high. Add in the onion and scallion; saute for 3 minutes until soft and translucent. Pour in the broth, water, and salt; bring to a boil.
- Add in the peas and pasta; reduce heat to a medium simmer and cook for 6-7 minutes until pasta is tender. Stir in the lemon juice.
- In the meantime, arrange 6 slices of sourdough on a baking sheet and top with a tablespoon of grated Parmesan cheese. Place under the broiler for a minute or 2 (keeping a close eye, so they don’t burn), until cheese is melted and the bread is toasted.
- Serve soup with the bread.
Inspired from here