Pea and Basil Soup

Name: Pea and Basil Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings (6 1/2 cups)
Cuisine: italian
Ingredients: 2 tablespoons olive oil; 1 tablespoon butter; 1 small onion, diced; 1 clove garlic, minced; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 1/2 pounds (about 4 1/2 cups) frozen peas; 3/4 cup chopped fresh basil leaves; 2 cups chicken broth, divided; 2 cups cream; 4 to 6 very thin slices fresh mozzarella cheese; 1/4 cup diced roasted red bell peppers (jarred is fine)

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Friday Night Dinner

Pea and Basil Soup

0 Reviews

Level: Easy
Yield: 4 to 6 servings (6 1/2 cups)
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

492

Total Fat

40

Saturated Fat

22

Carbohydrates

23

Dietary Fiber

5

Sugar

10

Protein

12

Cholesterol

127

Sodium

726

Total: 25 min
Prep: 15 min
Cook: 10 min

Level: Easy
Yield: 4 to 6 servings (6 1/2 cups)
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

492

Total Fat

40

Saturated Fat

22

Carbohydrates

23

Dietary Fiber

5

Sugar

10

Protein

12

Cholesterol

127

Sodium

726

Total: 25 min
Prep: 15 min
Cook: 10 min

Ingredients

2 tablespoons olive oil

1 tablespoon butter

1 small onion, diced

1 clove garlic, minced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 pounds (about 4 1/2 cups) frozen peas

3/4 cup chopped fresh basil leaves

2 cups chicken broth, divided

2 cups cream

4 to 6 very thin slices fresh mozzarella cheese

1/4 cup diced roasted red bell peppers (jarred is fine)

Directions

Place a medium soup pot over medium heat. Add the olive oil, butter, onions, garlic, salt and pepper. Cook until the onions are soft and translucent, about 5 minutes. Add the peas and basil, and heat until the peas are thawed.
Place the pea mixture in a blender. Add 1 cup of the chicken broth and pulse until pureed, adding more broth, if necessary, to puree. Return the pureed mixture to the pot. Stir in the remaining chicken broth and cream. Return the pan to medium heat and cook until hot, but not boiling.
To serve, place the soup in bowls. Float a thin slice of fresh mozzarella cheese on top of each soup and sprinkle with the diced roasted red bell peppers. Serve immediately.