Green Pea and Basil Spring Soup

[Guest guest]

Green Pea and Basil Spring Soup

SERVES 6—Egg- & Dairy-free

 

30 MINUTES OR LESS

 

Substantial enough for a luncheon main course, this

delicately seasoned soup pairs well with grilled

cheese squares or fruit muffins. Fruit juice and fig

bars make a perfect dessert.

 

 

1 Tbs. olive oil

2 large shallots, peeled and diced

2 cups nonfat vegetable broth

2 lb. green peas, fresh or frozen

1 8-oz. container vegan sour cream

1 tsp. fresh lemon juice, or to taste

Salt and freshly ground black pepper to taste

1 1/2 cups loosely packed fresh basil

2 cups (3.5 oz.) coarsely crushed sweet potato chips

1. Heat oil in skillet over medium-high heat. When

hot, add shallots, and sauté until golden, about 5

minutes.

2. Meanwhile, bring 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.

3. 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.

 

 

PER serving: 290 CAL; 10 G PROT; 11 G TOTAL FAT (1

SAT. FAT); 38 G CARB.; 0 MG CHOL; 350 MG SOD.; 9 G

FIBER; 11 G SUGAR

 

 

 

 

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