Peas & Pesto Soup
I made this soup a handful of times, usually in early summer when the peas are fresh, and evenings start to get longer and warmer. But this soup is also fabulous in the winter, so if you have a bag of frozen peas in the freezer, don't hesitate, and give it a go.
This is Nigella Lawson's recipe, my first chef crush, that I could watch for hours. I remember like yesterday sitting in my parent's room watching Nigella Bites and dreaming of becoming her one day. I still don't have such kitchen, or her presence, but I love cooking, and if it's her recipe it's only better.
What makes this soup delicious is the fresh pesto and zesty lime. You could substitute the lime with lemon, but you should never use a jarred pesto to make this soup, only fresh, fridge section dip, as it's full of flavour. If you can't find it, you can make your own with fresh basil leaves, toasted pine nuts, Parmesan and olive oil. Just put all ingredients in a blender, add some salt and pepper, and blitz it until the desired consistency. Originally pest is made with pestle and mortar, but these days, who wants to spend that amount of time in the kitchen for a 7 minute meal.
Ingredients ( 2 portions):
- 600-700ml of vegetable stock or water
- 375g fresh or frozen peas
- 3 green onions
- Juice of 1 large lime
- Generous pinch of salt
- Some pepper
- 4 tbsp of fresh pesto, not jarred
Bring the stock or water to a boil. Add the peas, green onions, salt and lime juice in the pan. Simmer on medium heat for around 7 to 10 minutes.
Pour the soup into a blender, and take the green onions out. Add the pesto and blend until smooth. Season with salt and pepper if needed.
Ladle into bowls and top with more pesto or sour crème, chopped parsley and roasted nuts.