Description
This Spring Pea and Basil Soup is fresh, bright and incredibly easy to make using frozen peas. The perfect soup for rainy spring weather!
Ingredients
Scale
- 2 tablespoons butter, diced
- 1 medium onion
- 2 leeks, white and green parts only, diced
- 4 cups Aneto Natural Vegetable Broth
- 5 cups frozen peas
- ½ cup loosely packed basil leaves
- Salt & pepper to taste
- 1 teaspoon fresh lemon juice
- Topping: 1/2 cup plain yogurt or sour cream mixed with the juice of 1 lemon and 1 teaspoon kosher salt
- Optional garnishes: Freshly minced basil, 1/4 cup fresh or frozen peas (thawed)
Instructions
- Melt butter in a Dutch oven or large heavy-bottom pot over medium heat. Add onion and leeks and cook uncovered, stirring occasionally until soft, about 10 minutes.
- Add peas and broth and bring to a boil.
- Transfer pea mixture to a blender in batches. Add basil and puree until smooth. Return soup to pot and continue to simmer for 5 minutes more.
- Season generously with salt and pepper and teaspoon of lemon juice.
- Serve with a dollop of lemon/yogurt mixture and a sprinkle of fresh basil.
Keywords: Peas, Soup, Vegetarian, Pea Soup, Spring