Pea, Potato & Parsley Soup With Blue Cheese Breadcrumbs

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Potato

  Flesh and skin, raw

  3 Potato medium or 639g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Peas

  Green, frozen, unprepared

  4 cup or 536g

• Parsley

  Raw

  16 tsp or 20g

• Whole-wheat bread

  Commercially prepared

  1 slice or 28g

• Blue cheese

  ⅓ cup, crumbled, not packed or 45g

Directions

1. Chop the onion. Heat the olive oil in a large saucepan and add the chopped onion. Fry gently over low to medium heat for 10 minutes, until softened and translucent.
2. Add the potato and vegetable broth to the saucepan and bring to a boil. Simmer for 5 minutes, then add the peas and simmer for a further 5 minutes, or until the vegetables are cooked through.
3. Remove about a quarter of the vegetables from the soup and set aside. Add the parsley to the saucepan. Using a hand blender (or food processor or blender), blend the remaining soup until completely smooth.
4. Return the reserved vegetables to the saucepan. Taste and season with salt and pepper as needed.
5. Toast the slice of bread. Using a mini-blender or food processor, pulse the toast just one or twice to create fairly large and chunky breadcrumbs. Do not over-process.
6. Heat 1 tablespoon of olive oil in a small frying pan over high heat. When the oil is very hot, add the breadcrumbs and cook, stirring constantly, until they are deeply golden brown. Remove from the heat and let cool.
7. After the breadcrumbs have cooled slightly, crumble in the blue cheese and toss to combine. Ladle the soup into bowls and top each portion with a pile of breadcrumbs. Serve immediately.

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