Chilled Pesto-Pea Soup Recipe

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Chilled Pesto-Pea soup is a fast moving dish in many restaurants. The soup is an all-time favorite during Easter parties. You can prepare large batches of the soup in advance and keep them frozen until you are ready to serve. Simply thaw the frozen soup at least a couple of hours before serving.

Serve with a garnish of fresh and finely chopped coriander leaves. Of course, the pesto-pea soup is best served fresh. Most people prefer using frozen peas to prepare the soup but you can even use fresh peas. The sweet and fresh taste of the peas adds an altogether different dimension to this very popular soup.

Preparation Time: 10 Minutes

Cooking Time: 3 Hours (Including Chilling)

Ingredients Required For Making Chilled Pesto-Pea Soup

Green peas – 3 cups (thaw the peas if frozen)

Homemade pesto – ¼ cup

Unsalted butter – 2 tablespoons

Potatoes (preferably Yokon), peeled and cubed – 1 cup

Leeks (only the white part will be used), thinly sliced – 1 cup

Chicken broth (with very little salt) – 6 cups

Salt as per taste

Black pepper as per taste

Sour Cream – ½ cup

You can use the commercially available pesto as well though nothing beats the taste of homemade pesto. You will find the soup tasting distinctly better with freshly prepared pesto.

Method Of Preparation Of Chilled Pesto-Pea Soup

1. Take a large pot and place it over medium flame. Add butter to the pot and melt it. Once the butter melts completely, add leeks to the pot and cook them until they soften. Keep stirring so that the leeks don’t burn. The color of the leeks should remain unchanged. Arctic P12 Slim Pwm Ultra Thin Fan For Boxes With Little Space

2. Add potatoes and chicken broth to the pot and cook on high flame. Bring the contents of the saucepan to a boil. Now reduce the heat and simmer the contents in the pot. Continue simmering until the potatoes are cooked. This should take about 15 minutes.

3. Add the peas after potatoes become tender. Sprinkle salt and pepper powder as well. Keep simmering the ingredients of the pot for 10 minutes or until the peas become soft. Remove the pot from heat and set it aside. Allow the mixture to cool.

4. Transfer 1/3rd of the contents of the pot into a blender. Blend the ingredients until the mixture turns super-smooth and you cannot make out any of the ingredients. Pour some more soup mixture into the blender and blend again. Work in batches to puree the soup entirely.

5. Pass the pureed soup through a sieve. Use a large spoon to press down on the solid contents in the sieve. This will help extract maximum liquid from the solid remains in the sieve. Throw away the contents of the sieve.

6. Cover the pureed liquid and put in the fridge to chill. Leave the soup for at least a couple of hours. For best results, leave the soup in the fridge overnight.

7. To serve the soup, whisk in sour cream and pesto into the soup. Sprinkle salt and pepper. Serve chilled.

Tip:Thin the soup by gradual addition of water or milk.

Photo Credit :

Chilled Pesto-Pea Soup Recipe

Chilled Pesto-Pea soup is a fast moving dish in many restaurants. The soup is an all-time favorite during Easter parties. You can prepare large batches of the





Chilled Pesto-Pea Soup Recipe

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