Cream of Pea Soup with Pesto Oil
This silky soup can easily be prepared ahead of time and frozen. On the day of, add the cilantro garnish just before serving. It’s especially cozy ladled into small mugs—perfect for fireside sipping.
Ingredients
- 1 onion, chopped
- 2 tbsp (30 ml) olive oil
- 1 russet potato, peeled and diced
- 5 cups (1.25 litres) chicken broth
- 1 bag (26 oz/750 g) frozen peas
- Salt and pepper
- 1/2 cup (125 ml) olive oil
- 2 tbsp (30 ml) store-bought pesto
- 1/4 cup (10 g) fresh cilantro leaves
- 1 lime, cut into small wedges
- Espelette pepper, to taste
Instructions
- In a small saucepan over medium heat, soften the onion in the oil. Add the potato and chicken broth. Bring to a boil. Cover and simmer for about 20 minutes or until the potato is tender. Add the green peas and continue cooking for 2 minutes.
- In a blender, purée until smooth. Transfer back into the saucepan. Season with salt and pepper.
This silky soup can easily be prepared ahead of time and frozen. On the day of, add the cilantro garnish just before serving. It’s especially cozy ladled into small mugs—perfect for fireside sipping.