Pesto Pea Soup Recipes

PEA AND PESTO SOUP

Pea and Pesto Soup image

Providing something hot to eat is the hardest challenge, and although flasks of soup provide scope for spillage and mess, I feel they are worth the risk. This soup - my all-time most-requested- has the bonus, too, of being so simple to make, you can do it while you stumble about the kitchen at breakfast. While you can make it with pesto from a jar, the difference when you use the 'fresh' stuff in a tub that you find in chiller cabinets in the supermarkets is astonishing. I think soups taste better made in a blender rather than a processor, and it's best to use a blender which has a central bit in the top you can remove; this stops pressure building up, which in turn prevents you getting soup all over you or your walls. This would not be a good start to the day.

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 17m

Yield enough for 2 hearty bowls

Number Of Ingredients 6

Ingredients

3 cups water
3 cups frozen peas
2 scallions
1 teaspoon Maldon salt or kosher salt
1/2 teaspoon lime juice
4 tablespoons (1/4 cup) fresh pesto (not jarred)

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.

PEA AND PESTO SOUP - NIGELLA LAWSON

Pea and Pesto Soup - Nigella Lawson image

Make and share this Pea and Pesto Soup - Nigella Lawson recipe from Food.com.

Provided by DrGaellon

Categories Vegan

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 cups boiling water
1/2 teaspoon kosher salt
3 cups frozen peas
1/2-1 teaspoon lime juice
2 scallions
4 tablespoons prepared basil pesto

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.

Nutrition Facts : Calories 111.9, Fat 0.7, SaturatedFat 0.1, Sodium 293.6, Carbohydrate 20.1, Fiber 7.3, Sugar 6.9, Protein 7.8

PESTO PEA SOUP

Pesto Pea Soup image

The words pea soup usually bring hearty dried split peas to mind, but this one-made with basil pesto and frozen green peas-has a fresh herbal sweetness.

Provided by Gina Marie Miraglia Eriquez

Time 20m

Yield Makes 4 (main course) servings

Number Of Ingredients 7

Ingredients

1 small onion, finely chopped
1 medium carrot, thinly sliced
1 medium celery rib, thinly sliced
1 3/4 cups reduced-sodium chicken broth
2 cups water
1 pound frozen peas (3 3/4 cups)
1/4 cup store-bought basil pesto plus additional for serving

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.

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