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.
