Green Pea and Basil Spring Soup

[Guest guest]

Green Pea and Basil Spring Soup

 

1 tbsps. olive oil

2 large shallots, peeled and diced

2 cups vegetable broth

2 lbs. green peas, fresh or frozen

1 8 oz. container regular or vegan sour cream

1 tsp. fresh lemon juice, or to taste

salt and freshly ground black pepper to taste

1 1/2 cups loosely packed fresh basil

2 cups coarsely crushed sweet potato chips

 

Heat oil in skillet over medium-high heat. When hot,

add shallots, and saute until golden, about 5 minutes.

 

Meanwhile, bring vegetable broth to a boil over medium

heat in large saucepan, and add peas. Return to a

boil, and cook 3 to 4 minutes. Set I cup cooked peas

aside. Place remaining peas and broth in blender or

food processor. Add shallots, sour cream, lemon juice,

salt and pepper, and process until smooth. Add basil,

and process again.

Return pureed peas to saucepan, and stir with

remaining I cup whole peas. Reheat. Ladle into

individual soup bowls, sprinkle sweet potato chips on

soup and serve. Serves 6.

 

 

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