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, 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