BrokeAss Gourmet, The premier food, wine and lifestyle blog for people who want to live the high life on the cheap.

Prep Time 0:05

Cook Time 0:15

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.

• Ingredients
• 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

Total Cost of Ingredients $10

Directions

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.

Serves 2-4.