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savory pea soup with asparagus and basil
That’s about enough sugar to be going on with, wouldn’t you say? I think I gained five pounds this week.
I made this right after eating all those lime bars to take me off my sugar high. It’s really easy to make. (I think I should have put a spoon somewhere in the picture—-that might have looked nicer.)
savory pea soup with asparagus and basil
3 cups (750g) homemade or good quality chicken stock
1 10 ounce (250-300g) package frozen peas
1 cup fresh or frozen asparagus tips and stalks, cut in 2 inch pieces
10-12 fresh basil leaves
juice of one lime (or half a lemon)
salt and pepper to taste
olive oil or heavy cream for drizzling
1. In a medium sauce pan set over high heat, bring the stock to a boil. Add in asparagus and peas. Bring back to a boil.
2. Working in small batches, puree soup in a blender along with the basil leaves and lime juice. Taste soup for flavor, and add in desired amount of salt and pepper. Garnish with a small drizzle of olive oil or cream.
5 Responses to “savory pea soup with asparagus and basil”
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Love your pictures! What do you use for a backdrop?
I love soups, and the basil is on. Too bad I didn’t get a fall crop of peas in though. After watching Charlie and Lola Preston asked me what “jums” are. It took me a long time to figure out he was saying germs.
Wow! Your photos are amazing! Any secrets you would be willing to share on how you get such great shots would be awesome! I have been trying to put together a recipe book for my sister that includes photographs so any tips would be wonderful! The recipes sound great too!
Can’t wait to try it! I am a sucker for green food! Thanks!
The color of this soup is amazing and I love that it is packed with healthy veggies and herbs.