Creamy Pea Soup Recipe with Basil
How to make creamy pea soup with fresh basil. Jump to the Creamy Pea Soup Recipe or read on to see our tips for making it. This soup is perfect for spring and summer. We use frozen peas, but if you have access to them, fresh peas would be lovely. Just after blending, we stir in some cream. The soup is quite delicious without it, the cream just rounds out the flavors and makes it luxurious and creamy. YOU MAY ALSO LIKE: If you love chilled soups, try this soup with peas, creme fraiche and shrimp. Jump to the Chilled Pea Soup Recipe with Shrimp. Recipe updated, originally posted August 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne Creamy Pea Soup Recipe with Basil PREP 10 mins COOK 20 mins TOTAL 30 mins PREP 10 mins COOK 20 mins TOTAL 30 mins This simple pea soup is adapted from Giada De Laurentiis. We call for frozen peas, but if you are lucky enough to have fresh peas, use them. This is especially good when topped with a few crumbled of feta cheese or fresh goat cheese. Makes approximately 4 servings You Will Need 2 tablespoons olive oil 1 medium onion, chopped 2 garlic cloves, minced 1 teaspoon sea salt 1/2 teaspoon fresh ground black pepper 4 cups frozen peas (from two 10-ounce packages) 3 cups chicken stock, see our homemade chicken stock recipe 3/4 cup chopped fresh basil leaves 1/2 cup cream Crumbled feta cheese or fresh goat cheese, for serving Directions 1Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onions and cook until softened, about 8 minutes. Stir in the garlic, salt and pepper then cook for 1 minute. 2Add the peas and chicken stock then bring to a boil. Reduce the heat to medium-low and cook at a low simmer, uncovered, for about 5 minutes. 3Remove the pot from the heat, add the basil and use an immersion blender to blend until smooth (or use regular blender). Stir in the cream, taste the soup and adjust with more salt and/or pepper. Divide between bowls and top with a little ricotta cheese or goat cheese crumbles. 1Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onions and cook until softened, about 8 minutes. Stir in the garlic, salt and pepper then cook for 1 minute. 2Add the peas and chicken stock then bring to a boil. Reduce the heat to medium-low and cook at a low simmer, uncovered, for about 5 minutes. 3Remove the pot from the heat, add the basil and use an immersion blender to blend until smooth (or use regular blender). Stir in the cream, taste the soup and adjust with more salt and/or pepper. Divide between bowls and top with a little ricotta cheese or goat cheese crumbles. Adam and Joanne's Tips If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Baked Ziti with Shrimp and Spinach Next Post: Rosemary Baked Chicken Drumsticks Recipe