Recipe Friday: Pea and Pesto Soup
Last Updated on Wednesday, 22 July 2009 18:26 Written by Elise Friday, 24 July 2009 00:00
This recipe is loosely based off Nigella Lawson's recipe, though I do mine a bit differently, using stock rather than water and not discarding the aromatics. It's a great summer soup and is good hot or cold.
Recipe Friday: Pesto and Pea Soup
Equal parts stock (chicken of veggie) and frozen peas
2 shallots - rough chopped
2 cloves of garlic - rough chopped
1/2 cup pesto (homemade is best, but jarred is just fine)
Salt and pepper to taste
Optional- grated cheese to garnish
Simmer stock, shallots, garlic and 1/2 the peas till shallots and garlic are soft (the peas will turn a darker more olivey green). Add other half of peas, cook about 5 minutes, still new peas are defrosted but still a nice bright green. Add pesto.
Remove soup from heat and allow to cool for 10 minutes. Here you have two choices. You can blend the soup in a blender (this makes a smoother soup), or you can use a stick blender (this makes a more rustic soup). I like the stick blender. Blend soup to desired consistency. Garnish and eat with grated cheese if desired.
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