Mint Pesto Pea Soup

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Mint Pesto Pea Soup

Summary

Yield
Servings
SourceStrongerTogether.coop
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Description

Rather than basil, this pesto recipe uses parsley and mint! If you have extra pesto, give it a try on some baguette or pitas.

Ingredients

5 tablespoons
olive oil (divided)
2 tablespoons
butter
1 cup
onion, yellow (diced)
2 cloves
garlic (minced)
4 cups
vegetable broth
6 cups
peas (fresh or frozen)
2  
green onions (diced)
1/4 cup
mint, fresh (plus 2 Tbsp, minced)
1/4 cup
sour cream
1/2 cup
parsley, fresh
1/4 cup
pine nuts
1  
lemon (zest and juice)
2 ounces
parmesan cheese (shredded)
   
salt (to taste)
   
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, 2 Tbsp 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.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.