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© Meredith Corporation. All rights reserved. Used with permission.
(6 cups soup, 4 crisps)
In a large saucepan melt butter over medium heat. Add onion; cook about 5 minutes or until tender. Stir in flour. Add the milk all at once. Cook and stir until thickened and bubbly. Add peas and broth. Return to boiling; reduce heat to medium-low. Cook, uncovered, about 5 minutes or until peas are tender; cool slightly.
Transfer half of the pea mixture to a blender or food processor. Cover and blend or process until smooth. Transfer pureed mixture to a bowl. Repeat with the remaining pea mixture. Return all of the pureed mixture to the saucepan; heat through. Season with salt and pepper to taste.
Meanwhile, to make Parmesan crisps, preheat oven to 375°F. Line a baking sheet with parchment paper. Spoon the shredded cheese by four 1-tablespoon portions onto the prepared baking sheet, spacing portions about 4 inches apart. Pat each portion into a 4-inch circle. Bake for 6 to 8 minutes or until bubbly and golden brown. Let stand on baking sheet until completely cooled. Carefully remove crisps from parchment paper. Serve crisps with the soup.