Pea Soup with Scallions, Parmesan and Basil
- Prep Time 0:05
- Cook Time 0:15
- Estimated Cost $10.00
- 30 Comments
This velvety, fresh soup is my passive-aggressive way of clinging steadfastly to summer (yes, I realize it’s October). Fresh basil and peas are a perfect combination, simultaneously perking one another up, while nutty Parmesan gives a depth of flavor that makes you remember this soup.
This soup also inspired me to add a new category that has been requested by several of my readers: low-carb. While I’m the last person you’ll find advocating a strictly low-carb diet, I do know that limiting starchy, refined carbohydrates has its benefits. This recipe has about 8 net carbs per serving.
- 1 10 oz. bag frozen green peas $1.50
- 1 15 oz. can vegetable stock $1
- 6 scallions, chopped, ends removed, plus more for garnish $1
- 2 tbsp unsalted butter $1.50 for a stick
- 1 small bunch basil, chopped $1
- 2 tbsp grated Parmesan, plus more for garnish $4 for 12 oz.
- salt and pepper to taste Pantry
Recipe Serves 2-4
- Combine green peas, stock, scallions, butter, basil and Parmesan in a soup pot over medium-high heat. Stir until the butter melts. Bring to a light boil and then reduce heat to medium. Allow to simmer for 10 minutes or until peas are soft.
- Remove from heat and puree using a food processor, blender or immersion blender. Season with salt and pepper to taste.
- If serving chilled, refrigerate for at least 2 hours or until cold. If serving hot, serve immediately, garnishing individual bowls with Parmesan and scallions.