Rebecca Nielsen's Recipe

Pea and Basil Soup

Category: Soup

Serves/Makes: 4
Difficulty Level: 2
Prep Time: 30 minutes

Ingredients:

2 T olive oil
2 T butter
1 med onion diced
2 garlic cloves finely chopped
1 cup (a good handful) fresh basil leaves
4 cups frozen baby peas
2 cups chicken stock
2 cups heavy cream
salt and pepper to taste

For Garnish:
Sliced goat cheese
Thinly slice roasted red pepper
Finely chopped parsley

Description:

In large saute pan put olive oil and butter in over medium heat. Add onion and garlic, saute till softened. Add rough chopped basil and frozen peas. Stir til peas are thawed, about 3 minutes.

Put mixture in blender or use immersion blender and add 1 cup of the chicken stock.
Blend til smooth. Return to large sauce pan.

Over medium heat add the other cup of chicken stock and 2 cups heavy cream. Stir till heated through. DO NOT BOIL CREAM.

To serve: float slice of goat cheese in middle with 2 thinly sliced pieces of roasted red pepper on top. Sprinkle with chopped parsely.

Cooks Notes: This is a very quick soup. The bright green color is so beautiful. I fed this to a six and eight year old and they never new they were eating a bowl of peas. This soup freezes well and is a great no meat mid-week dinner when paired with my green grilled cheese.