Sweet Pea-Pesto Soup
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.
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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, diced
1 medium carrot, thinly sliced
1 medium celery rib, thinly sliced
1 3/4 cups vegetable broth
1 cup water
1/2 tsp. salt
1/4 tsp. pepper
1 pound frozen peas
1/4 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
