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Spring Pea and Basil Soup

Keyword: Sandwiches, Soups and stews
Skill: intermediate
Servings: 1

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 medium onion, diced 2 leeks, white and green parts only, diced
  • 4 cups chicken broth
  • 5 cups frozen peas
  • ½cup loosely packed basil leaves
  • Salt & pepper to taste
  • 1 Tablespoon butter (optional)
  • Optional toppings: 1/2 cup plain Greek yogurt mixed with the juice of 1 lemon, freshly minced basil

INSTRUCTIONS

  1. Heat olive oil in a Dutch oven over medium heat. Add onion and leeks and cook uncovered, stirring occasionally until soft, about 10 minutes.
  2. Add broth and bring to a boil. Add peas and cook for 3 minutes more.
  3. Transfer pea mixture to the blender in batches. Add basil and puree until smooth. Return soup to Dutch oven.
  4. Season generously with salt and pepper and add butter just before serving.
  5. Serve with a dollop of lemon/yogurt mixture and a sprinkle of fresh basil. Pair with Roasted Asparagus, Prosciutto and Fresh Mozzarella Sandwiches for a perfect spring meal.