Cream of Pea Soup with Pesto Oil

Name: Cream of Pea Soup with Pesto Oil
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 to 10 serving(s)
Ingredients: 1 onion, chopped; 2 tbsp (30 ml) olive oil; 1 russet potato, peeled and diced; 5 cups (1.25 litres) chicken broth; 1 bag (26 oz/750 g) frozen peas; Salt and pepper; 1/2 cup (125 ml) olive oil; 2 tbsp (30 ml) store-bought pesto; 1/4 cup (10 g) fresh cilantro leaves; 1 lime, cut into small wedges; Espelette pepper, to taste

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Preparation 15 MIN

Cooking 25 MIN
Servings 10
Freezes

This silky soup can easily be prepared ahead of time and frozen. On the day of, add the cilantro garnish just before serving. It’s especially cozy ladled into small mugs—perfect for fireside sipping.

Ingredients
Preparation

Ingredients

Cream of Pea Soup

1 onion, chopped
2 tbsp (30 ml) olive oil
1 russet potato, peeled and diced
5 cups (1.25 litres) chicken broth
1 bag (26 oz/750 g) frozen peas
Salt and pepper

Pesto Oil

1/2 cup (125 ml) olive oil
2 tbsp (30 ml) store-bought pesto

Topping

1/4 cup (10 g) fresh cilantro leaves
1 lime, cut into small wedges
Espelette pepper, to taste

Preparation

Cream of Pea Soup

In a small saucepan over medium heat, soften the onion in the oil. Add the potato and chicken broth. Bring to a boil. Cover and simmer for about 20 minutes or until the potato is tender. Add the green peas and continue cooking for 2 minutes.
In a blender, purée until smooth. Transfer back into the saucepan. Season with salt and pepper.