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Pea, Pesto, and Arugula Soup 

Updated February 23, 2016
(1 Votes)

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This image courtesy of Jan Baldwin

Serves4

CostModerate

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, vegetarian

Equipmentblender

Mealdinner, lunch

Taste and Textureherby, savory, sweet

Type of Dishcold soup, hot soup, soup

Ingredients

  • A large handful of fresh basil leaves 
  • 1 clove garlic, peeled and roughly chopped  
  • A few tablespoons of pine nuts 
  • 4 tablespoons olive oil
  • ¼ cup (25 g) grated Parmesan cheese
  • Salt and pepper
  • 1 tablespoon olive oil 
  • 1 small onion, peeled and finely chopped 
  • 2 small zucchini, chopped  
  • 3½ cups (875 ml) chicken or vegetable stock 
  • 1 package (1 pound/450 g) frozen peas 
  • A large handful of arugula

Instructions

Place all of the pesto ingredients in a blender or food processor and whiz up until you have a green, bubbly sauce, adding a splash of water if the pesto is a little thick. Taste, season, and adjust anything that needs adjusting.

In a large saucepan, heat the olive oil and soften the onion. Add the zucchini, then pour in the stock and simmer on low for 8 to 10 minutes. Add the peas and arugula, bring back to a boil, and cook for another 3 or 4 minutes until the vegetables are tender.

Let the soup cool for 15 minutes or so and then, in careful batches, mix in a blender until you have a velvety purée. Reheat in the saucepan or serve cold, as it works either way. You can either run 4 tablespoons of pesto through the soup when you’re serving or reheating, if you are. Or, if serving cold, add it to the blender when you are puréeing the batches.

Let the soup cool for 15 minutes or so and then, in careful batches, mix in a blender until you have a velvety purée. Reheat in the saucepan or serve cold, as it works either way. You can either run 4 tablespoons of pesto through the soup when you’re serving or reheating, if you are. Or, if serving cold, add it to the blender when you are puréeing the batches.

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