Blood Orange Spring Pea Soup
Truly a soup for the pea lover, this pea soup is a perfect first course or light meal — so simple, so fresh and so good for you.
Ingredients:
1 Cup Shallot, Roughly Chopped
6 Cups Low Sodium Vegetable Broth
6 Cups Frozen Peas
1 Small Lime
Salt and Freshly Ground Black Pepper
1/2 Cup Fresh Basil Leaves, Roughly Chopped
2 Tbsp Grated Parmigiano-Reggiano
Directions:
Heat the olive oil in a large pot over medium-low heat. Add the shallots and gently cook, stirring occasionally, until soft and translucent, 8-10 minutes. Add the vegetable broth, peas, ½ tablespoon lime juice, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil, then reduce the heat to medium and cook for about 10 minutes.
Remove the pan from the heat and add the basil and Parmigiano. 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. Taste and adjust seasoning. Ladle the soup into bowls and serve hot, or chill and serve cold.
This soup will thicken as it cools. If necessary, add a bit of water to thin to desired consistency. Optional: Drizzle with a bit more olive oil.
