Pea and Pesto Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 163.2
- Total Fat: 8.2 g
- Cholesterol: 3.8 mg
- Sodium: 258.2 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 5.0 g
- Protein: 7.3 g
View full nutritional breakdown of Pea and Pesto Soup calories by ingredient
Introduction
This is a Nigella Lawson recipe. It's delicious. This is a Nigella Lawson recipe. It's delicious.Number of Servings: 4
Ingredients
-
* 3 cups water
* 3 cups frozen peas
* 2 scallions
* 1 teaspoon Maldon salt or kosher salt
* 1/2 teaspoon lime juice
* 4 tablespoons (1/4 cup) fresh pesto (not jarred)
Directions
The quickest way to proceed is to fill a kettle first and put it on to boil. When it's boiled, measure the amount you need into a pan and put on the stove to come back to a boil.
Add the frozen peas, scallions, salt and lime juice and let everything bubble together for 7 minutes.
Discard the scallions and blitz the peas and their liquid with the pesto in a blender.*
Pour into a thermos flask that you've left filled with hot water and then emptied and make sure you screw the top on securely.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
If you like your soup a little thicker just use less water. I also like to garnish it with goat cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user SARAHILL75.
Add the frozen peas, scallions, salt and lime juice and let everything bubble together for 7 minutes.
Discard the scallions and blitz the peas and their liquid with the pesto in a blender.*
Pour into a thermos flask that you've left filled with hot water and then emptied and make sure you screw the top on securely.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
If you like your soup a little thicker just use less water. I also like to garnish it with goat cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user SARAHILL75.