BrokeAss Gourmet

BrokeAss Gourmet

Pea Soup with Scallions, Parmesan and Basil

  • Prep Time 0:05
  • Cook Time 0:15
  • Estimated Cost $10.00

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


  1. 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.
  2. Remove from heat and puree using a food processor, blender or immersion blender. Season with salt and pepper to taste.
  3. If serving chilled, refrigerate for at least 2 hours or until cold. If serving hot, serve immediately, garnishing individual bowls with Parmesan and scallions.

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What They're Saying

Paul, on Oct 8, 06:02 PM, wrote:

This soup was so creamy, light and flavorful! Not to mention, easy to make. I highly recommend it!

Dari, on Nov 1, 08:29 PM, wrote:

so delicious! i made this soup for my husband and me and served it with whole wheat biscuits. it was mild and mouthwatering at the same time! i added a sprinkle of cayenne with the scallion garnish which added a perfect zing to each bite. thanks B.A.G!

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ipod support number, on Jul 12, 03:16 AM, wrote:

thank you for sharing this recipe with us. I will try this at home.