Creamy Pea Soup Recipe with Basil
- PREP 10min
- COOK 20min
- TOTAL 30min
This simple pea soup is adapted from Giada De Laurentiis. We call for frozen peas, but if you are lucky enough to have fresh peas, use them. This is especially good when topped with a few crumbled of feta cheese or fresh goat cheese.
You Will Need
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
4 cups frozen peas (from two 10-ounce packages)
3 cups chicken stock, see our homemade chicken stock recipe
3/4 cup chopped fresh basil leaves
1/2 cup cream
Crumbled feta cheese or fresh goat cheese, for serving
Directions
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onions and cook until softened, about 8 minutes. Stir in the garlic, salt and pepper then cook for 1 minute.
Add the peas and chicken stock then bring to a boil. Reduce the heat to medium-low and cook at a low simmer, uncovered, for about 5 minutes.
Remove the pot from the heat, add the basil and use an immersion blender to blend until smooth (or use regular blender). Stir in the cream, taste the soup and adjust with more salt and/or pepper. Divide between bowls and top with a little ricotta cheese or goat cheese crumbles.