Recipe: Peas soup with pesto
Soups with aromatic herbs
October 11, 2012
 I made some pesto using different varieties of basil (large leaf, cinnamon, lemon), chives and chives garlic, along with sunflower seeds, olive oil and parmesan cheese. For the recipe: pesto without garlic.
We had the pesto with spaghetti, and then used the leftovers for this creamy soup.
Peas soup with pesto
Ingredients
300g fresh or frozen peas
1 onion
1 tablespoon butter
1 potato
4 tbsp pesto
4 slices of speck ham (or bacon)
chives for garnish
Directions
Chop the onion and fry in butter for five minutes.
Add the peas, cook for few minutes then pour 400ml of boiling water.
Peel the potatoes, cut into small cubes and add to the peas, season with salt and cook until tender.
Puree, place in bowls and garnish with pesto, speck ham cut into strips and chives.
 Pesto ideas: recipes with classic pesto alla genovese, tips and ideas for pesto with other aromatic herbs.
One year ago: Chocolate and mint muffins
Three years ago: Eggless chili omelette
 This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays.
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