Italian Pea And Basil Soup With Parmesan Recipes

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PEA AND BASIL SOUP



Pea and Basil Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 to 6 servings (6 1/2 cups)

Number Of Ingredients 12

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)

Steps:

  • 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.

ITALIAN PEA AND BASIL SOUP WITH PARMESAN



Italian Pea and Basil Soup With Parmesan image

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

5 tablespoons olive oil
2 onions, chopped
1 stalk celery, chopped
1 carrot, chopped
1 garlic clove, minced
3 1/2 cups frozen peas
3 3/4 cups vegetable stock
1/4 cup parmesan cheese, shredded
1 cup basil leaves, torn
fresh basil, for garnish
salt
pepper

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

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