View source for Green Pea and Basil Spring Soup


== Ingredients ==
* 1 tbsp [[olive oil]]
* 2 large [[shallot]]s, peeled and diced
* 2 cups non-fat [[vegetable stock|vegetable broth]]
* 2 lbs [[garden pea|green peas]], fresh or frozen
* 1 x 8 oz container vegan [[sour cream]]
* 1 tsp fresh [[lemon juice]], or to taste
* [[salt]] and freshly ground [[black pepper]] to taste
* 1½ cups loosely packed fresh [[basil]]
* 2 cups (3½ oz) coarsely crushed [[sweet potato]] chips

== Procedures ==
# Heat [[oil]] in skillet over medium-high heat.
# When hot, add shallots, and sauté until golden, about 5 minutes.
# Meanwhile, bring [[vegetable stock|vegetable broth]] to a boil over medium heat in large saucepan, and add [[peas]].
# Return to a boil, and cook 3 to 4 minutes.
# Set 1 cup cooked [[peas]] aside.
# Place remaining [[peas]] and broth in blender or food processor.
# Add shallots, [[sour cream]], [[lemon juice]], [[salt]] and [[pepper]], and process until smooth.
# Add [[basil]], and process again.
# Return puréed [[peas]] to saucepan, and stir with remaining 1 cup whole [[peas]].
# Reheat.
# Ladle into individual soup bowls, sprinkle [[sweet potato]] chips on soup and serve.

[[Category:Basil Recipes]]
[[Category:Pea Recipes]]
[[Category:Vegetable Soup Recipes]]
[[Category:Broth Recipes]]
[[Category:Vegetarian Recipes]]
[[Category:Soup Recipes]]