Pea And Pesto Soup Recipes

PEA AND PESTO SOUP

Steps:

• Combine peas, broth and water in a large saucepan; bring to a boil. . Reduce heat, cover and simmer 35-45 minutes or until peas are very soft. Stir in the pesto, zucchini and scallions and simmer 5-10 minutes longer.. Garnish with fresh grated Parmesan cheese and croutons.

PEA PESTO OPEN-FACED SANDWICHES

Steps:

• In a food processor, combine basil, peas, garlic, salt, pepper, and extra virgin olive oil. Process until smooth and blended.
• Toast bread in oven (350 degrees F) or toaster for about 3-4 minutes.
• In a small non-stick saute pan, over medium heat, break Eggland's Best egg onto surface, carefully.
• Fry until transparent membrane turns to white, and yolk is cooked.
• Remove and repeat for each egg.
• Spread about one tablespoon of pesto atop each piece of toast.
• Gently lay each egg atop the pesto.
• Sprinkle with extra salt, pepper, and extra virgin olive oil (optional).

COURGETTE, PEA & PESTO SOUP

Steps:

• Heat the oil in a large saucepan. Cook the garlic for a few seconds, then add the courgettes and cook for 3 mins until they start to soften. Stir in the peas and cannellini beans, pour on the hot stock and cook for a further 3 mins.
• Stir the pesto through the soup with some seasoning, then ladle into bowls and serve with crusty brown bread, if you like. Or pop in a flask to take to work.

EASY PEASY PEA SOUP

Steps:

• Add the oil to a large saucepan on a medium heat. Add in the vegetables and stir well. Cook for a couple of minutes then add in the mixed dried herbs and stir well. Add the beans and the hot stock and bring to a gentle simmer.
• Pour in the frozen peas and leave to simmer gently for 10 minutes or until the vegetables are just cooked. Leave the lid off as this helps the vegetables retain their vibrant color. Once cooked blend with stick blender or in a food processor until completely smooth.
• Ladle into bowls and garnish with the croutons and a drizzle of olive oil.
• Preheat the oven to 350 degrees F.
• Place the cubed bread in a medium sized mixing bowl. Drizzle over the olive oil, salt and mixed herbs and mix together with clean hands or spoon till evenly coated. Tip onto a baking tray, spread out evenly and bake for around 15 minutes until golden brown, turning them half way through. Remove and leave to cool.

PEA AND PESTO SOUP

Steps:

• The quickest way to proceed is to fill a kettle first and put it on to boil. When it's boiled, measure the amount you need into a pan and put on the stove to come back to a boil.
• Add the frozen peas, scallions, salt and lime juice and let everything bubble together for 7 minutes.
• Discard the scallions and blitz the peas and their liquid with the pesto in a blender.*
• Pour into a thermos flask that you've left filled with hot water and then emptied and make sure you screw the top on securely.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

PESTO PEA SOUP

Steps:

• Simmer onion, carrot, and celery in broth and water with 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium saucepan, covered, until tender, about 6 minutes. Add peas and simmer, uncovered, until bright green and tender, about 3 minutes. Stir in pesto, then purée soup in 2 batches in a blender until smooth (use caution when blending hot liquids). Season with salt.

NIGELLA'S PEA & PESTO SOUP

Steps:

• Fill a kettle and put it on to boil. When it has boiled, measure the amount you need into a pan and put on the hob to come back to the boil.
• Add the frozen peas, spring onions, salt and lime juice to the pan and let everything bubble together for 7 minutes.
• Discard the spring onions and blitz the peas and their liquid with the pesto in a blender.

FRESH PEA SOUP

Steps:

• Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
• Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.

PEA AND PESTO SOUP - NIGELLA LAWSON

Steps:

• Combine water, salt, peas, lime juice and scallions in a saucepan. Bring to a simmer and cook until peas are tender, 3-5 minutes. Remove scallions and discard.
• Transfer soup to a blender. Add pesto and process until smooth. Serve hot.