Chilled Pea and Basil Soup
Author: Hindy Garfinkel
Recipe type: Soup
Cuisine: Summer Soups
Prep time:
Cook time:
Total time:
Serves: 6
- 1 tbsp. butter
- 1 tbsp. olive oil
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 2 tsp. salt
- 2 tsp fresh ground pepper
- ¾ pound English peas (or use frozen petite peas)
- 1 cup chopped basil
- 2 cups vegetable broth
- 2 tbsp. Greek yogurt or sour cream (plus extra for garnishing)
- additional salt and pepper to taste
- Heat up the butter and olive oil in a medium-size pot.
- Add in the garlic and shallot and saute until soft.
- Stir in the salt and pepper.
- Stir in the peas and the basil. Saute or a minute or two.
- Add in the vegetable broth.
- Let the mixture come to a boil. Cover the pot and turn down the heat.
- Cook for about 7 minutes.
- After about 7 minutes, the peas should be cooked enough.
- Use a standard blender or an immersion blender to puree the soup.
- Stir in some Greek yogurt.
- Taste the soup a bit. Add additional salt and pepper as needed.
- Serve the soup garnished with additional basil and yogurt.
- Enjoy!
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2013/06/chilled-pea-and-basil-soup.html
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