PEA AND PESTO SOUP
 
 
Serves: 2
Ingredients
  • 200 grams green peas (fresh or frozen)
  • 1 tbsp basil pesto
  • 3 small shallots
  • 3 cloves of garlic
  • 1 tsp lime/lemon juice
  • ⅛ cup milk/cream (optional)
  • Freshly ground black pepper
  • Salt, to taste
Method
  1. Bring 3 cups of water to the boil. Add peas, shallots, garlic, and salt to the boiling water and cook for 4-5 minutes until the peas are just tender. Take off the heat, strain the cooking water into a bowl and set aside.
  2. Once cool enough to handle, blend the cooked peas-garlic-shallots along with pesto. Season with salt and black pepper. Pour enough cooking water to bring it to the right consistency and blend until smooth.
  3. Transfer to a clean pot and add the milk/cream is using. Reheat before serving. Can be refrigerated and served cold too.
Notes
* Adapted from Nigella Lawson
Recipe by The Blurry Lime at https://www.theblurrylime.com/appetizers/pea-pesto-soup/