How gorgeous does this summery pea and basil soup look? Green peas, fresh basil and mint, woken up with a good squeeze of lemon juice 🍋. You will want to make this time and time again!
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WHAT YOU’LL NEED TO MAKE PEA AND BASIL SOUP
- frozen peas
- shallots
- basil
- water or vegetable stock
- mint (optional)
- olive oil
- salt and freshly ground black pepper
- crème fraîche (optional)
HOW TO MAKE PEA AND BASIL SOUP
Fry the pancetta until crisp.
Soften up onion and shallot until barely golden. I add shallots for a sweeter and more garlicky tang.
Add the herbs, stock, sour cream, stock and lemon juice and whizz until smooth.
Garnish with the delicious toppings and serve !
HOW TO KEEP THE BRIGHT GREEN COLOR
When cooking the peas, I add salt to the boiling water before throwing the peas in. This is the secret to keep their vibrant green color.
I love frozen peas for their versatility, they are such shapeshifters! They take on flavors so easily while still keeping a subtle sweetness. I paired them with other greenery to balance this pea and basil soup: tons of basil and a little mint to reinforce the fresh summery aromas.
GREEN PEAS AND OLIVE OIL: MICROBIOME FRIENDLY
There is something special about green vegetables: they spell freshness and are healthful. I am not going to give you a biology lesson about what gives peas the green color. But it’s important to know that they are chock-full of vitamins and antioxidants working tirelessly to help with your immune system.
I made this recipe with extra virgin olive oil because I care about gut health. In fact I use extra virgin olive oil in all my recipes, the nutritional benefits are so well researched!
Amazing chefs and Mediterranean diet connoisseurs as well as nutrition science gurus have long dispelled the myth about not cooking with it.
EASY PEASY PEA SOUP FOR ALL SEASONS
When folks think of pea soup, a steamy hugging bowl of yumminess springs to mind, ready to comfort us.
This pea and basil soup can be chilled and even though we had this warm with a dolloped tablespoon of crème fraîche, it will be a keeper for all seasons.
I love the velvety texture of this soup, it really is a soul healer. My upbringing was filled with chunky broths, think the long lost cousins of Russian borscht! But over two decades of living in the British Isles has taught me to seek the comforting creaminess of smooth soups.
For many years I used a very simple blender to whizz my soups in. Recently though, my Tokit food processor makes light work of soup blending, especially for quick midweek meals. Use a stick blender or even a soup maker to make yours as smooth as you like.
BEST PEA SOUP TOPPINGS: BASIL AND PANCETTA
If you love basil, you will be enthralled by the aromatics in this dish, add the herbs to your hearts content!
Peas love porky flavors and I am guilty of loving them as much! I add a handful of pancetta cubes and fry until crunchy to give this smooth operator some much needed texture.
A dollop of sour cream or crème fraîche and a flurry of mint and basil leaves on top elevates the soup to restaurant worthy.
WHAT TO SERVE WITH PEA SOUP
Serve with a slice of crusty sourdough for which you can use my no-knead sourdough easy recipe. Sourdough bread is never missing in our kitchen. I make sure to bake a couple of times a week and it is perfect for dunking in.
MAKE IT VEGAN
There’s a little amount of dairy in this pea and basil soup, but fear not if you want yours vegan, skip the crème fraîche or replace it with your favorite dairy free option. But lots of basil please!
If you want a vegan alternative for the pancetta, why not toast some sourdough croutons instead?
DID YOU MAKE THIS RECIPE
Make my day and delight me by commenting below if you make my recipe or any version of it thereof, take a snapshot for your Instagram, post and tag me @candyflosie😉🤗
Share it with family and friends, and savor the taste of summer in every spoonful!
Pea and basil soup
Equipment
- food processor blender or stick blender
- frying pan
- saucepan
Ingredients
- 80 g pancetta cubes (optional)
- 2 tbsp olive oil extra virgin
- 1 medium onion sliced
- 1 shallot sliced
- 400 g frozen peas
- 750 ml vegetable stock or water
- 15 g basil (a handful of leaves picked) plus extra to serve
- 10 g mint (a few sprigs leaves picked) plus extra to serve
- 3 tbsp crème fraîche or sour cream plus extra to serve
- 3 tbsp lemon juice
- 1 tsp lemon zest optional
- 1 tsp salt or to taste
- ½ tsp Black pepper, freshly cracked or to taste
Instructions
In the frying pan
- In a large frying pan, start by crisping up the pancetta cubes if using. Then set them aside on kitchen paper.
- Heat the oil in a frying pan over a low to medium heat. Add the onion and shallot. Fry for 7-8 minutes until the onions and shallots are soft and slightly golden, but not burnt.
- Add the peas and water (or stock), bring to a simmer and cook for a further 3-4 minutes. Take off the heat and allow to cool for at least 10 minutes.
Blend the soup
- Pour it in a food processor or blender. Add the herbs, zest if using, crème fraîche (or sour cream) and a squeeze of lemon juice to the pan and season with salt and pepper.
- Whizz until smooth. If using a stick blender, make sure you use a sauce pan that won't be damaged such as a stainless steel pan.
Serve it!
- Give it a quick taste to see if it’s necessary to adjust the seasoning and to check if it needs reheating before serving.
- Divide the soup between bowls. Add a little more crème fraîche (or sour cream), sprinkle the pancetta and garnish with herbs (basil and mint).
- Serve it with crusty sourdough or your favorite bread!
