Wednesday, May 16, 2012

chilled basil pea soup

for those of you that live in seattle, i hope you're enjoying this sunshine :)
makes me feel like summer has arrived!

nothing better than a chilled summer soup for a warm evening.
i have been eating out on the porch, drinking wine until 9pm.

hello! perfection!

2 tablespoons olive oil
1 large yellow onion
4 cups frozen peas
1 quart vegetable stock
12 fresh basil leaves (10 whole, 2 sliced)
coarse salt
fresh ground black pepper
sour cream (optional)


1. heat the olive oil in a small soup pot over medium heat,
add the onion, and cook until soft, about 10 minutes.

2. add the peas and stock, bring to a boil, lower the heat, and simmer for 10 minutes.

3. remove from the heat and add the whole basil leaves and salt and pepper to taste.
let the soup cool and then whiz in a blender until smooth.

4. cool in the refrigerator for at least 2 hours.

5. serve garnished with a spoonful of sour cream and the finely sliced basil.

this soup is my new fave.
so easy AND healthy AND delicious.
what more could you want??


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