Mint Pesto Pea Soup
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.
Ingredients
- 3 T olive oil
- 2 T Organic Valley butter
- 1 C yellow onion , diced
- 2 cloves garlic , minced
- 4 C vegetable broth
- 6 C fresh or frozen peas
- 2 green onions , diced
- 2 T fresh mint , minced
- ¼ C sour cream
- PESTO:
- ½ C fresh parsley leaves
- ¼ C fresh mint leaves
- ¼ C pine nuts
- 1 lemon , zest and juice
- 2 oz Parmesan cheese , shredded
- 2 T olive oil
- salt and black pepper , to taste
Instructions
- 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.