Cream of Pea Soup
- In a small saucepan over medium heat, soften the onion in the oil. Add the potato and chicken broth. Bring to a boil. Cover and simmer for about 20 minutes or until the potato is tender. Add the green peas and continue cooking for 2 minutes.
- In a blender, purée until smooth. Transfer back into the saucepan. Season with salt and pepper.
- Meanwhile, in a small bowl, combine the oil and pesto. Strain through a fine sieve. Set aside.
- Ladle the soup into cups. Garnish with a drizzle of pesto oil and cilantro leaves. Serve with a lime wedge and a pinch of Espelette pepper.
Frozen peas are a great choice for an easy-to-prepare soup. They don’t need to be shelled and are very inexpensive.