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2000s Recipes + Menus

Pesto Pea Soup

Serves4 (Main Course)
  • Active time:10 min
  • Start to finish:20 min
May 2009
The words pea soup usually bring hearty dried split peas to mind, but this one—with basil pesto and frozen green peas—has a fresh herbal sweetness.
  • 1 small onion, finely chopped
  • 1 medium carrot, thinly sliced
  • 1 medium celery rib, thinly sliced
  • 1 3/4 cups reduced-sodium chicken broth
  • 2 cups water
  • 1 lb frozen peas (3 3/4 cups)
  • 1/4 cup store-bought basil pesto plus additional for serving
  • Simmer onion, carrot, and celery in broth and water with 1/2 tsp salt and 1/4 tsp pepper in a medium saucepan, covered, until tender, about 6 minutes. Add peas and simmer, uncovered, until bright green and tender, about 3 minutes. Stir in pesto, then purée soup in 2 batches in a blender until smooth (use caution when blending hot liquids). Season with salt.
Cooks’ note: We also have a Web-exclusive recipe using the leftover pesto.