Ingredients
3tbspextra virgin olive oil
1cuproughly chopped shallots
6cupslow sodium vegetable broth
6cupsfrozen peas,(2 lbs)
1smalllime
salt and freshly ground black pepper
½cupfresh basil leaves,loosely packed, roughly chopped
2tbspParmigiano-Reggiano,grated
Preparation
Heat the olive oil in a large pot over medium-low heat. Add the shallots and gently cook for 8 to 10 minutes, stirring occasionally, until soft and translucent.
Add the vegetable broth, peas, ½ tablespoon lime juice, 1 teaspoon salt, and ½ teaspoon pepper.
Bring to a boil, then reduce the heat to medium and cook for about 10 minutes.
Remove the pan from the heat and add the basil and Parmigiano-Reggiano. Purée with a stick blender until smooth and creamy.
Taste and adjust seasoning. Ladle the soup into bowls and serve hot, or chill and serve cold.
