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To continue my shameless promotion of my upcoming cooking class at the Davis Food Co-op on Saturday, February 7th, today's Sunday Serving is a Spanish Sweet Pea Soup. This is not one of the dishes I'm making at the cooking class, but a beautiful, creamy, sweet soup that is easy to make and shows off some of the wonderfully tangy Spanish cheeses. It's also quite high in protein and fiber. If you want to reduce the fat content, simple omit the cheese crisp.
156
103.59375
156
103.59375
156
103.59375

Spanish Sweet Pea Soup

January 25, 2009

60 min or less total, gluten-free, soup, spring

To continue my shameless promotion of my upcoming cooking class at the Davis Food Co-op on Saturday, February 7th, today's Sunday Serving is a Spanish Sweet Pea Soup. This is not one of the dishes I'm making at the cooking class, but a beautiful, creamy, sweet soup that is easy to make and shows off some of the wonderfully tangy Spanish cheeses. It's also quite high in protein and fiber. If you want to reduce the fat content, simple omit the cheese crisp.
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Information

Servings: 4
Time: 45 min active and total
Price:  About $9.50 total; $2.50 per serving
Nutrition (per serving):
Calories: 278.9
Protein: 16.9g
Fat: 10g
Saturated fat: 3.9g
Carbohydrates: 32.2g
Fiber: 10.2g
Sodium: 731.2mg
Cholesterol: 19.1mg
High In:
Good Source:
Low In:

Ingredients

  • 1 Tbsp EVOO
  • 1 medium onion, sliced thinly
  • 1 tsp dried thyme
  • 1/3 cup dry white wine or rice vinegar
  • 3 cups vegetable broth
  • 5 cups frozen peas
  • 1/2 cup flat-leaf parsley, chopped
  • 2 oz Manchego or Iberico, grated

Preparation

  1. Heat the EVOO in a large saucepan over medium-low heat. Add the onion and thyme and cook about 5 minutes until the onion has softened. Raise the heat to medium and add the wine/vinegar and simmer about 3 minutes until liquid has reduced by half.
  2. Add the broth, 4 cups of peas and a pinch of salt and pepper. Bring to a boil and simmer, covered, about 8 minutes. Add the last cup of peas, simmer 1 minute and remove from heat. Stir in the parsley.
  3. Puree the soup in a blender or food processor. Taste and season the soup with SnP, if needed. Put it back into the saucepan and keep warm over a low flame.
  4. Heat a non-stick skillet over medium-low heat. Spread four mounds of the cheese and flatten slightly. Cook until the cheese is bubbly and set on the bottom, about 3 minutes. Be careful not to burn the cheese. Slide the crisps out onto a paper towel lined plate to cool and firm up.
  5. To serve, ladle the warm soup into bowls and top with cheese crisps.

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