Ingredients
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
Preparation
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.
