Pesto and Pea Soup
8 people made this
Frozen garden peas simmered with diced potatoes in prepared chicken stock with a hint of pesto makes a refreshing soup. Great for an entree or lunch.
500g frozen garden peas
5 medium potatoes, peeled and diced
1 litre chicken stock
4 tablespoons pesto
salt and freshly ground black pepper, to taste
- Place peas, potatoes and stock in a large saucepan, bring to the boil then simmer until potatoes are soft, approximately 10-15 minutes.
- Use a blender to purée about 2/3 of the soup, or all if you prefer a smooth soup. Stir in pesto and season with salt and pepper to taste.
- Serve on its own or with a drizzle of olive oil, a fresh grating of Pecorino Romano and some crusty bread.
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