3 T. Extra virgin olive oil
1 cup Chopped shallots
6 cups Low sodium organic vegetable broth
6 cups Frozen peas – (2 lbs.) – Fresh Peas may be used
1 small Lime
1 t. Salt
1/ 2 t. Pepper
1/2 cup Chopped fresh basil leaves, loosely packed
2 T. Parmigiano-Reggiano, grated
Heat the olive oil in a large pot over medium-low heat. Add the shallots and gently cook. Stir occasionally until soft and translucent approximately 8-10 minutes.Add the vegetable broth,
peas, ½ tablespoon lime juice, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil, then
reduce the heat to medium and cook for about 10 minutes.
Remove the pan from the heat and add the basil and Parmigiano-Reggiano. Cool completely.
Purée in a blender until smooth and creamy. Peas take a little longer to puree so be patient when pureeing.
Taste and adjust seasoning. I usually add about a ¼ teaspoon more salt, a sprinkling of fresh ground pepper and a squirt of lime. Ladle the soup into bowls and serve hot, or chill and serve cold.
Note: This soup will thicken as it cools. If necessary, add a bit of water to thin to desired consistency.
Freezer-Friendly Instructions: The soup can be frozen for up to 3 months (Wait until you’re reheating the soup to add the basil and Parmigiano-Reggiano). Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will thicken up while in the freezer; add a bit of water to the soup when reheating to thin, if desired.)