Emerald Spring Pea Soup | PCC Natural Markets

Emerald Spring Pea Soup

Serves: 8

Your rating: None (7 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Bright green and fresh, this soup is the harbinger of spring!


For the soup

For the Basil Oil

For the Soft-Crisp Croutons


To make the soup

In a soup pot, melt butter over medium heat and cook shallots for 5 to 6 minutes, or until tender but not browned. Stir in tarragon and basil and cook for 30 seconds. Add sherry to the pan and cook until most of the liquid is absorbed. Add peas and broth.

Bring the liquid to a slow boil and cook until the peas are just tender, about 8 minutes for fresh peas. Stir in cream and adjust the seasoning with salt and pepper.

Puree the soup in a blender or food processor or pass through a sieve or food mill.

Serve in pretty bowls and garnish with Basil Oil, Soft-Crisp Croutons and Radish and Arugula Salad.

To make the Basil Oil

Combine all ingredients in a blender or food processor and process until smooth.

To make the Soft-Crisp Croutons

Preheat oven to 425° F. Combine butter and basil and toss with bread cubes to coat well. Sprinkle with salt and toast in the oven for 2 to 3 minutes. Thread several croutons each on skewers and float on the soup.

Each serving: 140 cal, 8g fat (5g sat), 30mg chol, 230mg sodium, 11g carb, 3g fiber, 3g protein

Recipe by Lynne Vea, PCC Chef

Source: "Gardening with Ciscoe" May 5, 2007

More about: peas, soup, spring


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccnaturalmarkets.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login