Green Pea Soup
Total Time
35 Minutes
Prep Time
10 Minutes
Cook Time
25 Minutes
Rating
5 out of 5 stars
(22)
Ingredients
6 servings
- 3 tablespoons extra virgin olive oil
- 1¼ cups roughly chopped shallots, from 3 large shallots
- 6 cups vegetable broth
- 2 pounds (6 cups) frozen peas
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup roughly chopped fresh basil leaves, plus more for serving
- 2 tablespoons grated Parmigiano-Reggiano
- 2 tablespoons fresh lime juice, from 1 lime
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Preparation
Step 1
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 to 10 minutes. Do not brown.
Step 2
Add the vegetable broth, peas, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, for 10 minutes.
Step 3
Remove the pan from the heat, then add the basil, Parmigiano-Reggiano, and lime juice. Purée with a stick blender until smooth and creamy. Be patient; 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 the seasoning, if necessary.
Step 4
Ladle the soup into bowls and serve with more basil, if desired. (Alternatively, chill the soup and serve cold.)
Step 5
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Chef's notes
This soup will thicken as it cools. If necessary, add a bit of water to thin to desired consistency.
Freezer-Friendly Instructions:
The soup can be frozen for up to 3 months. When ready to serve, defrost overnight in the refrigerator and then reheat on the stovetop over medium heat until hot.
