PESTO PEA SOUP

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Pesto Pea Soup image

The words pea soup usually bring hearty dried split peas to mind, but this one-made with basil pesto and frozen green peas-has a fresh herbal sweetness.

Provided by Gina Marie Miraglia Eriquez

Time 20m

Yield Makes 4 (main course) servings

Number Of Ingredients 7

1 small onion, finely chopped
1 medium carrot, thinly sliced
1 medium celery rib, thinly sliced
1 3/4 cups reduced-sodium chicken broth
2 cups water
1 pound frozen peas (3 3/4 cups)
1/4 cup store-bought basil pesto plus additional for serving

Steps:

  • Simmer onion, carrot, and celery in broth and water with 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium saucepan, covered, until tender, about 6 minutes. Add peas and simmer, uncovered, until bright green and tender, about 3 minutes. Stir in pesto, then purée soup in 2 batches in a blender until smooth (use caution when blending hot liquids). Season with salt.

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