Spring pea & pesto soup

• 

• Spring pea & pesto soup
• 6 c. filtered water
• 5 c. frozen organic peas
• 4 scallions
• 2 tsp. kosher salt
• 1 tsp. lime juice
• 1/2 cup fresh pesto (not jarred) recipe to follow

Directions

Add the filtered water to a large sauce pan & bring to a boil. Add the frozen peas, scallions, salt and lime juice and let everything bubble together for 7 minutes. Discard the scallions. Blend the peas and their liquid with the pesto in a blender.

*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. pesto. It should not have a strong pea taste. If so, add more lime juice and/or pesto.

Pesto

1 c. fresh basil-packed

2 garlic cloves

3 TB. parmigiano reggiano approx.

1/2 c. raw walnuts

1/2 tsp Sea salt

Olive oil

Add basil, garlic, walnuts, cheese & sea salt to a food processor. Pulse until smooth. Turn on full speed & drizzle in olive oil until it reaches desired consistency. Salt to taste.

*Served with organic spring mix greens tossed with dried cranberries, fresh pear & walnuts drizzled with olive oil & fig vinegar

Made with love, Jodi

• 
  
•