Fresh Summer Pesto Pea Soup Recipe

"My family loves this made with my fresh peas from my garden in the summers, I didn't list amount of pesto but just use as much as you like starting with a good heaping tablespoon, if your vegetarian vegetable broth can be used instead of chicken broth, this is very delicious if served cold to, in winter you can use frozen peas"

Original is 5 servings

Metric US

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Ingredients

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Olive oil, to coat your pot, about 3 tablespoons
1/2 medium onion, chopped
2 1/2 cups chicken broth
12 ounces fresh garden peas

Prepared basil pesto
Salt & ground pepper
Fresh grated Parmesan or Romano cheese or sour cream

Nutritional

Serving Size: 1 (177.6 g)
Calories 82.3
Total Fat - 1.4 g
Saturated Fat - 0.3 g
Cholesterol - 3.2 mg
Sodium - 327 mg
Total Carbohydrate - 14.6 g
Dietary Fiber - 2.1 g
Sugars - 3.4 g
Protein - 4 g
Calcium - 27 mg
Iron - 1 mg
Vitamin C - 5.9 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

In a large soup pot heat olive oil over medium-high heat. Add onion, and cook until softened - about 5 minutes. Add garlic cook until soft about 1 minute. Add broth; bring to a boil over high heat, add peas and cook until just heated through.

Step 2

Carefully using an immersion blender or a regular blender puree until very smooth. Return soup to pot and bring to a simmer, add in pesto. Add salt and pepper to your taste. Serve with a sprinkle of grated Parmesan or sour cream (if your serving cold cool then place in refrigerator and chill)