Spring Pea & Basil Soup
The kids’ cheeks are sun-kissed, the bikes are out of the garage and the pansies are in the pots. It’s official, spring is finally here! It’s been a long, long time coming, so this Spring Pea & Basil Soup tastes all the better. It’s the perfect first course or light meal — so simple, so fresh and so good for you.
What’s more? It’s surprisingly easy to make. To start, simply chop some shallots and fresh basil…
Then gently sizzle the shallots in olive oil. Add a few bags of frozen peas and vegetable broth and let it all bubble together…
Toss in your freshly chopped basil and Parmesan…
Purée with a blender, season to taste and, voilà, soup is served!
Enjoy hot or cold, as a starter or main course, for lunch or dinner. Happy Spring!
Spring Pea & Basil Soup
- 3 tablespoons extra virgin olive oil
- 1 cup roughly chopped shallots
- 6 cups low sodium vegetable broth (I like Swanson organic)
- 6 cups (2 pounds) frozen peas
- 1 small lime
- Salt and freshly ground black pepper
- 1/2 cup roughly chopped fresh basil leaves, loosely packed
- 2 tablespoons grated Parmigiano-Reggiano
- Heat the olive oil in a large pot over medium-low heat. Add the shallots and gently cook, stirring occasionally, until soft and translucent, 8-10 minutes.
- Add the vegetable broth, peas, ½ tablespoon lime juice, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil, then reduce the heat to medium and cook for about 10 minutes.
- Remove the pan from the heat and add the basil and Parmigiano-Reggiano. Purée with a stick blender until smooth and creamy. Be patient; peas take a long time to purée and you want it as smooth as possible. (If you don’t have a stick blender, let the soup cool slightly and purée it in batches in a blender. Be sure to crack the lid or remove the center cap to allow the steam to escape and cover with a dish towel so it won't splatter.) Taste and adjust seasoning. I usually add about a ¼ teaspoon more salt, a sprinkling of fresh ground pepper and a squirt of lime. Ladle the soup into bowls and serve hot, or chill and serve cold.
- Note: This soup will thicken as it cools. If necessary, add a bit of water to thin to desired consistency.
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