Green Pea and Basil Spring Soup

== Ingredients ==
* 1 tbsp olive oil
* 2 large shallots, peeled and diced
* 2 cups non-fat vegetable broth
* 2 lbs green peas, fresh or frozen
* 1 x 8 oz container vegan sour cream
* 1 tsp fresh lemon juice, or to taste
* salt and freshly ground black pepper to taste
* 1½ cups loosely packed fresh basil
* 2 cups (3½ oz) coarsely crushed sweet potato chips
== Directions ==
# Heat oil in skillet over medium-high heat.
# When hot, add shallots, and sauté until golden, about 5 minutes.
# Meanwhile, bring vegetable broth to a boil over medium heat in large saucepan, and add peas.
# Return to a boil, and cook 3 to 4 minutes.
# Set 1 cup cooked peas aside.
# Place remaining peas and broth in blender or food processor.
# Add shallots, sour cream, lemon juice, salt and pepper, and process until smooth.
# Add basil, and process again.
# Return puréed peas to saucepan, and stir with remaining 1 cup whole peas.
# Reheat.
# Ladle into individual soup bowls, sprinkle sweet potato chips on soup and serve.
Category:Basil Recipes
Category:Pea Recipes
Category:Vegetable Soup Recipes
Category:Vegetable stock and broth Recipes
Category:Vegetarian Soup Recipes