savory-pea-soup

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.