RCI-SP.002.0102.001
Green Pea and Basil Spring Soup
Green Pea and Basil Spring Soup from the Recidemia collection
Prep25 min
Cook480 min
Total505 min
Servings4
Difficultyintermediate
Ingredients
- 1 tbsp
- shallots2 largepeeled and diced
- non-fat vegetable broth2 cups
- green peas2 lbsfresh or frozen
- x 8 oz container vegan sour cream1 unit
- fresh lemon juice1 tspor to taste
- 1 unit
- 1½ cups
- (3½ oz) coarsely crushed sweet potato chips2 cups
Method
1
Heat olive oil in a large pot over medium heat. Add diced shallots and sauté for 2–3 minutes until softened and fragrant.
2
Pour in the vegetable broth and bring to a gentle boil. Add the green peas (fresh or frozen) and stir to combine.
1 minutes
3
Reduce heat to medium and simmer for 8–10 minutes until the peas are very tender.
9 minutes
4
Remove the pot from heat and stir in the fresh basil until wilted. Allow to cool for 1 minute.
1 minutes
5
Transfer the soup to a blender in batches and purée until smooth. Return the puréed soup to the pot.
2 minutes
6
Whisk the vegan sour cream into the warm soup until well incorporated. Add fresh lemon juice and season with salt and freshly ground black pepper to taste.
7
Ladle the soup into serving bowls and top each portion with coarsely crushed sweet potato chips. Serve immediately while the soup is warm and the chips retain their crunch.