Pea & Basil soup

Pea & Basil soup

32 oz. frozen peas (still frozen)
3 cups vegetable broth
3 Tbsp. Santa Fe Olive Oil & Balsamic Company’s Basil Olive Oil, divided
1 tsp. Dijon mustard
½ tsp. salt
20 basil leaves, divided
1 green onion, root end trimmed off
¼ cup grated parmesan cheese
½ lemon, cut into 4 wedges

Add the peas, broth, 1 tablespoon of the olive oil, Dijon mustard, salt, 4 of the basil leaves and the green onion to a large pot set over high heat.

Bring it to a boil. Reduce heat and simmer 5 minutes.

Transfer half of the mixture to a blender or food processor and puree. Pour it into a big bowl and then puree the rest.

Add it to the big bowl and stir. Ladle into soup bowls.

Top each serving with 4 basil leaves, 1 tablespoon of parmesan cheese and a teaspoon or two of olive oil.

Put lemon wedges out for people to squeeze into their soup if they’d like to.

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