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

  4 cup, diced or 600g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Peas

  Green, frozen, unprepared

  4 cup or 536g

• Parsley

  Raw

  4 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Whole-wheat bread

  Commercially prepared

  1 slice or 28g

• Blue cheese

  ½ cup, crumbled, not packed or 68g

Directions

1. Heat half of the olive oil in a large saucepan over low to medium heat. Add the diced onion and cook gently for 10 minutes until softened and translucent.
2. Add the diced potatoes and vegetable broth to the saucepan. Bring to a boil, then simmer for 5 minutes. Add the peas and continue to simmer for another 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 and blend the remaining soup until smooth using a hand blender, food processor, or blender.
4. Return the reserved vegetables to the saucepan and season with salt and pepper to taste.
5. Toast the bread and pulse in a mini-blender or food processor just once or twice to create large, chunky breadcrumbs, being careful not to overprocess.
6. Heat the remaining olive oil in a small frying pan over high heat. Add the breadcrumbs and cook, stirring constantly, until golden brown. Remove from heat and let cool.
7. Once the breadcrumbs have cooled slightly, crumble in the blue cheese and toss to combine. Ladle the soup into bowls and top each portion with the blue cheese breadcrumbs. Serve immediately.