Green Pea and Basil Soup
Green Pea and Basil Soup is a must this time of year because green peas are in full-bloom. Growing up with a garden in the backyard, my favourite thing to eat was the green peas. They were sweet and delicious. Green Peas were originally native to the Mediterranean. They have many health benefits : http://www.whfoods.com/genpage.php?tname=foodspice&dbid=55
I just like the taste and the crunch. In my kitchen they are a part of good and healthy eating. I like to put them in stews and with roasted meats. One of my favourite pasta dishes with peas is a soup made with peas and pasta. Owen loves green peas; he calls them green balls. If you don’t have fresh, frozen are just as good. I like to buy the sweetlets (smaller size and sweeter) by Green Giant.
It’s a rainy day, but the rain will bring humidity. My green pea and basil soup will be nice by the pool during the week. I like cold dishes on very hot days, but I also like to bring healthy poolside. Green peas have a high level of vitamin K which helps build strong bones and is a heart-healthy vitamin. This is very important for people my age and everyone else!
I gather all the ingredients and I find that this keeps me organized not only for the blog, but for cooking anything.
Always use good olive oil for any cooking. I like to infuse the oil with the Italian spices, the onions and the garlic. Keep the heat on medium/low; you don’t want to burn the garlic.
Next, go the potatoes; they act as a thickener for this soup. You can also leave them out as the cream cheese will do the same thing.
After a few minutes, I add the peas.
The milk and the cream cheese; I measured out 1/2 a cup, but actually used one cup.
The Milk and cream cheese go in after 10 minutes. Just let them melt.
Melting away!!
Ladle everything into a food processor. I like to use my hand blender.
I like to play with my food by making swirls with the yogurt. LOL
Green Pea and Basil Soup
Ingredients
- 1 tbsp olive oil
- 1 small onion
- 2 cloves garlic
- 1 tbsp Italian Seasoning with red pepper flakes
- 2 cups green peas fresh or frozen
- small handful of fresh basil
- 1 cup vegetable broth or water
- 4 oz cream cheese
- 1 cup milk
- salt and pepper to taste
- plain greek yogrut
- basil leaves garnish
Instructions
-
Put 1 tbsp of olive oil in pot.
Dice onion and place in oil. Soften for a few minutes.
Add garlic and continue to infuse oil for another minute.
Put peas into the pot and sauté for another minute.
Salt and pepper to taste.
Pour in the stock and cook uncovered for 10 minutes over medium/low heat.
You should have a gentle rolling bubbles in the pot.
Add cream cheese and milk. Cook for another minute.
Add fresh basil leaves.
Remove from heat and purée with a hand blender or food processor.
Pour back into the pot and warm for one minutes.
May be served hot or cold with a dollop of plain greek yogurt.
Garnish with fresh basil leaves and freshly ground black pepper.
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