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Cream of Pea Soup with Pesto Oil
Cream of Pea Soup with Pesto Oil
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Cream of Pea Soup with Pesto Oil

5 stars (8) Rate this recipe
Preparation
15 MIN
Cooking
25 MIN
Servings
8 to 10
Freezes
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This silky soup can easily be prepared ahead of time and frozen. On the day of, add the cilantro garnish just before serving. It’s especially cozy ladled into small mugs—perfect for fireside sipping.

Ingredients

Cream of Pea Soup

Pesto Oil

Topping

Preparation

Cream of Pea Soup

  1. 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.
  2. In a blender, purée until smooth. Transfer back into the saucepan. Season with salt and pepper.

Pesto Oil

  1. Meanwhile, in a small bowl, combine the oil and pesto. Strain through a fine sieve. Set aside.

Assembly

  1. 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.

Note

Frozen peas are a great choice for an easy-to-prepare soup. They don’t need to be shelled and are very inexpensive.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.