Most pea soups are made from dried split peas and flavored with a ham bone, making them hearty and rich

This pea soup is the polar opposite – made from sweet peas, fresh basil, lime, and vegetable broth, it is light, bright, and perfect for spring. The soup is delicious hot or cold, depending on the weather, and it makes a satisfying lunch or light meal with a crusty wedge of fresh bread.
What You’ll Need To Make Pea Soup with Basil
Step-by-step instructions
Heat the olive oil in a large pot over medium-low heat, and add the shallots.

Gently cook, stirring occasionally, until soft and translucent, 8 to 10 minutes.



Add the vegetable broth, peas, salt, and pepper.

Bring to a boil, then reduce the heat to medium-low and cook, uncovered, for about 10 minutes.



Remove the pan from the heat and add the basil, Parmigiano-Reggiano, and lime juice.



Purée with a stick blender until smooth and creamy. Be patient; peas take a long time to purée and 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 seasoning, if necessary.



Ladle the soup into bowls and serve hot, or chill and serve cold.


You may also like Asparagus Soup with Lemon and Parmesan Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons Spring Risotto with Asparagus & Peas Creamy Zucchini Soup with Walnuts and Dill
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