ROASTED RED PEPPER AND BASIL PEA SOUP
The roasted red bell pepper, garlic, and basil give this pea soup a lot of depth. This recipe can easily be doubled for more servings.
Provided by gonefishn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place the pepper onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Turn pepper over to blacken all sides. Place the blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Cut the pepper in half and remove seeds; strip and discard skin from pepper, chop, and set aside.
- Heat olive oil in a saucepan over medium heat. Stir in the garlic; cook and stir until fragrant, about 30 seconds. Add green onion and roasted red bell pepper; cook and stir for 3 minutes. Stir in peas and cook for another 3 minutes.
- Pour in vegetable broth, bring to a boil, reduce heat to low, and simmer until peas are tender, about 8 minutes. Stir in basil, remove from heat, and let cool. Pour pea mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot over medium heat and cook until heated through; season with salt and cracked black pepper to taste.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 25.9 g, Fat 4.3 g, Fiber 7.7 g, Protein 9 g, SaturatedFat 0.6 g, Sodium 401.6 mg, Sugar 10.9 g
ITALIAN PEA AND BASIL SOUP WITH PARMESAN
Peas, Basil, Parmesan. What's not to love? Very simple italian inspired soup which turns the prettiest shade of green. Wonderful for spring, or any time of year. Very cheap and fast - and tasty! Found in "The Practical Guide to Using Herbs". I suggest using the full amount of olive oil called for, as its a low calorie soup to begin with.
Provided by MechanicalJen
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and add onion, celery, carrot and garlic. Cover pan and cook over low heat for 40 minutes, or until veggies are soft. Stir occasionally to prevent sticking.
- Add peas and stock to the pan. Bring to a boil.
- Reduce heat and add basil and seasoning. Simmer 10 minutes.
- Use a food processor or immersion blender to blend until smooth.
- Return soup to pan and reheat gently until ready to serve.
- Garnish with cheese and basil.
Nutrition Facts : Calories 310.8, Fat 19.4, SaturatedFat 3.5, Cholesterol 5.5, Sodium 258.2, Carbohydrate 26, Fiber 7.5, Sugar 10.1, Protein 10.3
FRESH PEA SOUP WITH SHRIMP, BASIL AND MINT
Provided by Molly O'Neill
Categories project, soups and stews, appetizer, side dish
Time 3h
Yield Six servings
Number Of Ingredients 14
Steps:
- To make the soup, saute the onion in the butter. Add the peas, toss and season. Add the broth and simmer for 40 minutes. The peas should be barely tender. Cool. Add the cream and pass through a food mill. Adjust the texture with more chicken broth (or with milk) if necessary and adjust the seasoning. Stir in the mint and refrigerate for at least 2 hours.
- To make the shrimp, toss all the ingredients together to combine well. Adjust the seasoning with salt and chili oil. Refrigerate for 1 hour.
- To serve, ladle the soup into 6 bowls with a mound of the shrimp mixture in the center of each.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 13 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 903 milligrams, Sugar 9 grams, TransFat 0 grams
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- Heat the olive oil in a large pot over medium-low heat. Add the shallots and gently cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Do not brown.
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