Cream of Basil Pea Soup

 

 

This morning I walked out of the house in a hurry on the way to work...

without a jacket, sweater or anything...arms exposed and chilly.  I thought it was supposed to warm up, so I wasn't that concerned.  It did not!  I was cold all day and wanting something warm and comforting for dinner.  Soup came to mind and in particular a soup that I had made for our Downton Abbey finale dinner recently (with sweet friends Lori and Bailey Baynham) from The Unofficial Downton Abbey Cookbook by Emily Ansara Baines.  I was shy many a main ingredient, so I determined the primary substitutions to be peas and basil.  The proportions are quite different too, but it works.  Neil (my husband) said it was dangerously good and to indeed serve it again.  I will be keeping a bag of frozen peas standing by at the ready... for when I start craving delicious, heartening soup again.

 

Cream of Basil Pea Soup

 

1 pound bag frozen green peas - defrosted

 

½ cup unsalted butter

3 shallots – finely minced

1 teaspoon kosher salt

6 tablespoons all-purpose flour

4 cups vegetable stock

 

1 teaspoon white pepper

2 tablespoons tamari sauce

15 to 20 leaves fresh basil, pile leaves, roll then thinly slice – chiffonade (reserve 2 teaspoons for garnish)

½ cup heavy cream

½ cup sour cream, plus additional for garnish

 

Method

·       Melt butter in pan

·       Add shallots and sauté until soft (6 to 8 minutes), stirring frequently

·       Add peas and salt; continue stirring until heated through (2 minutes)

·       Add flour; continue stirring until incorporated

·       Add stock, pepper, tamari sauce and basil and continue stirring until thickened

·       Add cream, turn off heat

·       Puree mixture with an immersion blender or in small batches in a blender and return to pan

·       Remove one cup of mixture and stir in sour cream

·       Add back to soup, stir gently and heat through, pour into serving dishes, garnish with a dollop of sour cream and reserved basil

 

Enjoy 

~CGJ