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Whole Foods Co-op
Open Daily – 7am to 9pm  

Mint Pesto Pea Soup

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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

  1. 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. -
  2. 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.

Whole Foods Co•op

218.728.0884
info@wholefoods.coop

Hillside Location

610 E 4th Street
Duluth, MN 55805

Denfeld Location

4426 Grand Avenue
Duluth, MN 55807