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Enjoy San Joaquin Valley Living

Spring Pea Soup with Parmesan Crisps

Mar 25, 2020 04:56PM ● By Lana Granfors

What's Cookin'

April 2020
By Lana Granfors
Photo by Kara Stewart

This fresh and vibrant spring pea soup is flavorful and so quick and easy to make. It’s perfect for a weeknight dinner or for a special occasion. Make it a springtime staple. It’s a celebration of spring in a bowl. Enjoy!


serves: 4-6 

bake time: 3-5 minutes 

prep time: 10 minutes

cook time: 20-25 minutes

total time: 30-35 minutes


4 oz. parmesan, very finely grated

2 T  (1/4 stick) butter

1 T olive oil

1 leek, chopped

1 medium potato, chopped

1 tsp. salt

1 tsp. pepper

pinch cayenne pepper

2 cloves garlic, minced

4 cups chicken stock or broth

1 16 oz. package frozen peas 

1 cup heavy cream

Creme fraiche or sour cream for garnish


STEP 1: Start with making the parmesan crisps. Heat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet. Divide the grated parmesan into 6 round circles spaced evenly apart. Place in the oven, and bake for 3-5 minutes, watching for melting and a light browning of the parmesan. Once done, remove and while still warm and a bit flexible, remove the crisps from the baking parchment with a spatula and allow to cool on a platter.

STEP 2: Next, place a large stockpot or Dutch oven over medium heat. Add the butter and olive oil. Once melted, add the chopped leek and potato. Season with salt, pepper and cayenne pepper. Cook until leeks are translucent, about 5 minutes. Add the garlic, stir while cooking, another 3 minutes. Add the chicken stock and bring the mixture to a boil. Lower heat and simmer for 10 minutes, until the potato is tender. Add in the peas and allow to simmer for approximately 5 minutes or until the peas are tender. 

STEP 3: Remove the soup from the heat and carefully pour into a blender or food processor. An immersion blender will also work, placed directly in the pot. Puree the mixture until smooth. 

STEP 4: Return the soup to the pot, add in the cream and mix until incorporated. Garnish with a dollop of crème fraîche and serve with a Parmesan Crisp on the side.

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