Pea And Pesto Soup Recipes

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.

PEAS AND POTATO SOUP WITH TARRAGON PESTO

Steps:

• Heat a large Dutch oven over medium-high heat with extra-virgin olive oil a couple of turns of the pan. Add the pancetta, if using, the onions and the garlic. Stir occasionally for 3 to 4 minutes, then add the potatoes and season with salt and pepper, to taste. Cover the pan and cook for 5 minutes more, stirring occasionally. Add the escarole and season with nutmeg, cover the pan and let wilt for 2 minutes. Stir in the stock and water and bring the soup to a boil. Reduce the heat and simmer 15 minutes for flavors to combine, adjust salt and pepper, to taste, and let cool. Store for a make-ahead meal. Bring the soup, covered, to a boil over medium-high heat. Add the peas and ditalini and cook to al dente, about 7 to 8 minutes. Turn off the heat and serve in shallow bowls garnished with pesto.
• Pesto:
• Put the herbs into food processor along with the nuts and grated garlic. Season with salt and pepper, to taste, then add the lemon zest, extra-virgin olive oil and the cheese. Pulse into a coarse paste, then transfer the pesto to storage container and drizzle the top with a thin layer of extra-virgin olive oil to retard browning. Cover and store in the refrigerator. Bring to room temp when ready to use.

PEA & PESTO SOUP WITH FISH FINGER CROûTONS

Steps:

• Tip the peas and potatoes into a large saucepan, then pour in the stock. Bring to the boil and simmer for 10 mins, until the potato chunks are tender. Meanwhile, grill the fish fingers as per pack instructions until cooked through and golden. Cut into bitesize cubes and keep warm.
• Take a third of the peas and potatoes out of the pan with a slotted spoon and set aside. Blend the rest of the soup until smooth, then stir in the pesto with the reserved vegetables. Heat through and serve in warm bowls with the fish finger croûtons on top.

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.

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.

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.

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.