This was a lovely soup, but as written it's just a tiny bit bland. I added about a teaspoon of green tabasco to add a very subtle kick.
Cold Pea and Basil Soup
This recipe is excerpted from My Father's Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness by Gwyneth Paltrow. Copyright © by Gwyneth Paltrow. Excerpted by permission of Grand Central Life & Style.
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Credit: Gabriella Gershenson
2 tablespoons extra virgin olive oil
2 small or 1 large yellow onion, peeled and finely diced (about 1 cup)
4 cups frozen peas
1 quart Vegetable Stock
12 fresh large basil leaves, 10 whole, 2 finely sliced for serving
Coarse salt
Freshly ground black pepper
Sour cream or your best, highest-quality olive oil, for serving
Heat the olive oil in a small soup pot over medium heat, add the onion, and cook until soft, about 10 minutes. Add the peas and stock, bring to a boil, lower the heat, and simmer for 10 minutes. Remove from the heat and add the whole basil leaves and salt and pepper to taste. Let the soup cool and then whiz in a blender until smooth. Cool in the refrigerator for at least 2 hours.
Serve garnished with a spoonful of sour cream and the finely sliced basil.
Ratings & Reviews (2)
This is a good, but not great pea soup. I made it over the summer and found it a bit bland - I ended up adding a lot more basil to make the finished soup more interesting. However, it is incredibly easy to make and one of those recipes that's great when you have nothing left in your pantry except a bag of frozen peas.
Cold Pea and Basil Soup
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