Recipe

Mint Pesto Pea Soup

By: 

Co+op

Recipe Information

Total Time: 

30 minutes

Servings: 

6

Frozen peas give this quick and refreshing pea soup a vibrant color that's set off by parsley and mint pesto.

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

  1. Heat 1 tablespoon olive oil with the butter in a large stock pot over medium-high heat. Add the onions and saute 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.

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.

Nutritional Information

362 calories, 20 g. fat, 23 mg. cholesterol, 752 mg. sodium, 34 g. carbohydrate, 9 g. fiber, 15 g. protein

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