Mint Pesto Pea Soup
INGREDIENTS
Soup
3 tablespoons olive oil
2 tablespoons butter
1 cup yellow onion, diced
2 cloves garlic, minced
4 cups vegetable broth
6 cups fresh or frozen peas
2 green onions, diced
2 tablespoons fresh mint, minced
1/4 cup sour cream
Pesto
1/2 cup fresh parsley leaves
1/4 cup fresh mint leaves
1/4 cup pine nuts
1 lemon, zest and juice
2 ounces Parmesan cheese, shredded
2 tablespoon olive oil
Salt and black pepper to taste
PREPARATION
Heat 1 tablespoon olive oil with the butter in a large stock pot over medium-high heat. Add the onions and sauté 5-10 minutes until onions are soft and translucent. Add half the minced garlic, and cook another minute, then add the vegetable broth and bring to a boil. Add the peas, return to a boil, and simmer for 1-2 minutes. Remove from heat, then stir in the green onions, mint, sour cream, and a pinch of salt and pepper. Puree the soup in a blender until smooth. Taste for salt and pepper.
To make the pesto, put the parsley, mint, garlic, pine nuts and lemon zest and juice in a food processor and blend until smooth. Add the Parmesan cheese and blend. Slowly drizzle in the olive oil until blended well. Top each bowl of soup with a large spoonful of pesto, and serve warm or chilled.
SERVING SUGGESTION
Accompany this refreshing soup with a slice of quiche or a savory hand pie for a tasty lunch. If you’re lucky enough to have leftover pesto, spread it on toasted baguette slices or whole-wheat pita triangles, and top with a sprinkle of feta for a quick appetizer.
Recipe and photo courtesy of http://strongertogether.coop/
