I’m so excited for you to try this soup!
It’s wonderful to see spring produce popping up all around the markets. This week I came across fresh peas already shelled, so I didn’t have to do the work.
I jumped at the chance to create a deliciously decadant pea soup good enough to bring to your Easter table.
I wanted to make this soup creamy without having to use any dairy products. I figured avocado would work well in this instance and boy was I right!
But, pea soup can be dull without adding some vibrant flavor to it. Lemon, basil and the infused oil that is drizzled right before serving, do just the trick.
Lemony pine nuts provide structure and body to the soup and when blended together create the perfect texture.
What I love about this soup is that it can be served hot, room temperature or chilled, making it the perfect appetizer for parties, holidays or when you want make it easier on yourself and serve something that can be prepared ahead of time. You can make it even more interesting by serving the soup in adorable little shot glasses that make for a gorgeous presentation.
Creamy Pea Soup with Avocado
- 2 cups fresh peas
- 2 tbsp fresh lemon juice plus 1 tsp zest
- 1/2 avocado
- handful spinach
- 32 oz. low sodium vegetable broth
- 1 large or 2 small shallots (chopped)
- 1/4 cup pine nuts
- handful of basil
- 2 tbsp extra-virgin olive oil
- kosher salt
Lemon Basil Oil
- 4 oz. extra-virgin olive oil
- 2 basil leaves
- zest from half of a lemon
Add basil and lemon zest into oil and let sit at least 2 hours or overnight.
Heat olive oil in a medium size saucepan. Add shallots and a dash of salt and sauté until soft and translucent. Add in broth and peas. Bring soup to a boil then reduce to simmer for 25-30 min until peas are soft and tender. Turn off heat and add in spinach and stir until wilted. Add in avocado, lemon juice and pine nuts. Transfer soup to blender (or use an immersion blender) to puree. Season to taste with salt and pepper. Ladle into bowls and drizzle lemon basil oil, a few fresh basil leaves and some fresh lemon zest on top and serve.