Green Pea Soup
 This light and flavorful pea soup, made with sweet peas and fresh basil, comes together in 35 minutes—perfect for a quick, delicious meal any time of year. Ingredients 3 tablespoons extra virgin olive oil 1¼ cups roughly chopped shallots, from 3 large shallots 6 cups vegetable broth 2 pounds (6 cups) frozen peas 1 teaspoon salt ½ teaspoon freshly ground black pepper ½ cup roughly chopped fresh basil leaves, plus more for serving 2 tablespoons grated Parmigiano-Reggiano 2 tablespoons fresh lime juice, from 1 lime 3 tablespoons extra virgin olive oil 1¼ cups roughly chopped shallots, from 3 large shallots 6 cups vegetable broth 2 pounds (6 cups) frozen peas 1 teaspoon salt ½ teaspoon freshly ground black pepper ½ cup roughly chopped fresh basil leaves, plus more for serving 2 tablespoons grated Parmigiano-Reggiano 2 tablespoons fresh lime juice, from 1 lime Instructions Heat the olive oil in a large pot over medium-low heat. Add the shallots and gently cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Do not brown. Add the vegetable broth, peas, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, for 10 minutes. Remove the pan from the heat, then add the basil, Parmigiano-Reggiano, and lime juice. Purée with a stick blender until smooth and creamy. Be patient; you want it as smooth as possible. (If you don’t have a stick blender, let the soup cool slightly and purée it in batches in a blender. Be sure to crack the lid or remove the center cap to allow the steam to escape and cover with a dish towel so it won't splatter.) Taste and adjust the seasoning, if necessary. Ladle the soup into bowls and serve with more basil, if desired. (Alternatively, chill the soup and serve cold.) Note: This soup will thicken as it cools. If necessary, add a bit of water to thin to desired consistency. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. When ready to serve, defrost overnight in the refrigerator and then reheat on the stovetop over medium heat until hot. Heat the olive oil in a large pot over medium-low heat. Add the shallots and gently cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Do not brown. Add the vegetable broth, peas, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, for 10 minutes. Remove the pan from the heat, then add the basil, Parmigiano-Reggiano, and lime juice. Purée with a stick blender until smooth and creamy. Be patient; you want it as smooth as possible. (If you don’t have a stick blender, let the soup cool slightly and purée it in batches in a blender. Be sure to crack the lid or remove the center cap to allow the steam to escape and cover with a dish towel so it won't splatter.) Taste and adjust the seasoning, if necessary. Ladle the soup into bowls and serve with more basil, if desired. (Alternatively, chill the soup and serve cold.) Note: This soup will thicken as it cools. If necessary, add a bit of water to thin to desired consistency. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. When ready to serve, defrost overnight in the refrigerator and then reheat on the stovetop over medium heat until hot. Nutrition Information Powered by Per serving (6 servings) Calories: 217 Fat: 8 g Saturated fat: 2 g Carbohydrates: 27 g Sugar: 10 g Fiber: 8 g Protein: 10 g Sodium: 634 mg Cholesterol: 2 mg Per serving (6 servings) Calories: 217 Fat: 8 g Saturated fat: 2 g Carbohydrates: 27 g Sugar: 10 g Fiber: 8 g Protein: 10 g Sodium: 634 mg Cholesterol: 2 mg