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.