Dairy Sweet Pea Basil Soup
Author: 
Recipe type: Main
Cuisine: Kosher
 
Ingredients
  • Soup:
  • 1 cup chopped shallots
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 1½ teaspoons salt
  • freshly ground black pepper
  • 1½ pounds (24 oz) frozen sweet peas
  • ¾ cup chopped fresh basil leaves
  • 2 cups non-chicken broth/vegetable broth
  • ½ cup white wine
  • 2 cups heavy cream
  • Fresh mozzarella cheese, thinly sliced
  • Fried Tomato Skins:
  • 2 large tomatoes, skinned
  • Flour
  • Olive oil
  • Salt
Instructions
  1. Place a soup pot over medium heat. Add olive oil, butter, shallots, garlic, and pepper. Cook until the onions are soft and translucent, about 5 minutes.
  2. Soup:
  3. Add peas and basil, and saute until the peas are thawed. Add broth and wine; let cook for 20 minutes over medium heat. Remove from heat and puree using a hand blender, then slowly stir in the heavy cream. Return the pot to medium heat and cook until hot.
  4. To serve, place the soup in bowls. Add a slice of fresh mozzarella cheese on top of each soup and garnish with fried tomato skins. (see recipe below).
  5. Fried Tomato Skins:
  6. Dredge skins in flour.
  7. Heat oil in a pan over medium heat. Add tomato skins and pan fry the skins until crispy. Drain on paper towels and enjoy as a crispy garnish on top of your soup.
Recipe by Between Carpools at https://betweencarpools.com/pea-basil-soup/