Spring Pea Soup

Name: Spring Pea Soup
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons extra-virgin olive oil; 6 scallions, minced; Kosher salt and freshly ground black pepper; Two 10-ounce packages frozen peas, thawed; 2 cups chicken stock; 1/2 cup sour cream; 2 teaspoons honey; 1 cup sugar snap or snow peas, cut crosswise into 1/2-inch slices; Leaves picked from 6 to 8 stems fresh basil

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Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Cost: $5.46 /serving

Author : Alex Guarnaschelli

soup beans and legumes pea recipes

Ingredients

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2 tablespoons extra-virgin olive oil6 scallions, mincedKosher salt and freshly ground black pepperTwo 10-ounce packages frozen peas, thawed2 cups chicken stock1/2 cup sour cream2 teaspoons honey1 cup sugar snap or snow peas, cut crosswise into 1/2-inch slicesLeaves picked from 6 to 8 stems fresh basil

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Instructions

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Step 1

In a large, heavy-bottomed pot, heat the oil over medium heat. Add the scallions and a generous pinch of salt and pepper. Cook until the scallions are tender, 2 to 3 minutes, then add the peas, stock and 1 cup of water. Bring to boil, then simmer over medium heat and cook for about 5 minutes to allow the peas to soften further.

Step 2

Using a jar blender, carefully puree the soup until smooth (see Cook's Note). Pour the soup back into the pot, then add the sour cream and honey, and gently warm for 1 to 2 minutes. Taste for seasoning. Garnish the bottom of each serving bowl with the fresh pea slices and basil leaves. Ladle the soup on top and serve.