With peas in season, I decided that it's the perfect time to try a simple soup that appeared in a recent issue of Gourmet. The soup—which was easily veganized by using vegetable broth—is made from an interesting combination of both peas and pesto.
Pairing basil with peas has never occurred to me, but the pleasing combination will surprise even the most die-hard pea-haters. Enjoy!
Sweet Pea-Pesto Soup
1 small onion, diced1 medium carrot, thinly sliced1 medium celery rib, thinly sliced1 3/4 cups vegetable broth1 cup water1/2 tsp. salt1/4 tsp. pepper1 pound frozen peas1/4 cup pesto
•In a medium saucepan, simmer the onion, carrot, and celery in the broth and water with the salt and pepper, covered, until tender, about 6 minutes.
•Add the peas and simmer, uncovered, until bright green and tender, about 3 minutes. Stir in the pesto, then purée in a blender or food processor.
•Season with additional salt and pepper, if desired.
Makes 4 servings
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