Lunch Box: Make-Ahead Pea Soup with Shallot, Lemon, and Parmesan


[Photograph: Suzanne Lehrer]

Light and fresh, this quick soup is an easy, flavorful celebration of spring flavors. Fortunately, if you follow our tips for preserving spring produce and use frozen sweet peas, you can celebrate spring all year round! No cream, no ham; this pea soup gets all the flavor it needs from blanched lemon peels, shallots, mint, and a bit of grated Parmesan.

The color of this soup is also quite vibrant, and won't discolor at your desk the next day. It's also perfectly delicious chilled, so if your office microwave—or air conditioner— is broken, you're in good shape. Either way, it's a refreshing meal that feels like light, warm-weather fare. Even on, say, a freezing, rainy Memorial Day weekend.

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Make-Ahead Pea Soup with Shallot, Lemon and Parmesan »

About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at and on twitter @the_suzchef.

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