- 1 of 4 Trim tough ends off scallions and discard; chop scallions including remaining green. Heat butter in a large pot over medium heat; add scallions and cook about 3 minutes, stirring until soft.
- 2 of 4 Add broccoli, potato, broth and 4 cups water; bring to a boil, then reduce heat to medium and simmer, with cover ajar, for 20 minutes. Stir in peas and pesto; continue cooking until broccoli is very soft, about 4 more minutes.
- 3 of 4 Remove soup in batches to a blender and blend until very smooth. Return to pot; stir in Fontina cheese, salt, pepper and cream. Can be cooled and refrigerated, covered, for up to 1 day.
- 4 of 4 To serve, gently reheat soup over low heat, stirring in 1/2 cup water if too thick. Serve topped with Parmesan.
Servings Per Recipe: 8
Per Serving: 5 g fiber, 233 kcal cal., 9 g pro., 15 g Fat, total, 18 g carb., 8 g sat. fat, 40 mg chol., 438 mg sodium