Hi! I am Emily Tyler and welcome to The Kitchen Philosophy - I am a seasoned recipe developer and food photographer with over 25 years of experience teaching both children and adults all about cooking. My journey in the culinary world is not just about recipes; it's about the practical tips, wisdom, and the connections food brings into our lives. I look forward to sharing all of this with you! Here is a great soup to get the journey started.
This soup is as easy as it gets, combine a few pantry and freezer ingredients, bring just to a simmer, puree in the blender and done. On those busy days you are on the go, fill a thermos with this beautiful green soup and you will have a delicious, filling lunch or snack waiting for you.
Makes about 1 quart
3 cups frozen baby peas (baby peas are far more tender and less starchy - the only peas I buy!)
3 cups water
1 tablespoon Better Than Bouillon (Chicken Base)
3 tablespoons prepared pesto - it can be found in the refrigerator section with the fresh pasta, or in a jar with the spaghetti sauce.
1 teaspoon kosher salt (if using table salt use 1/2 teaspoon)
a pinch of red pepper flakes or to taste
a small handful of fresh parsley leaves - optional, it just boosts the lovely green flavor
juice of 1/2 of a lime
Grated parmesan for serving
Combine all of the ingredients except the lime juice and grated parmesan in a small saucepan and give it a good stir.
Bring the soup to just boiling and remove from the heat
Carefully pour the soup into a blender, never fill your blender more than halfway, do the soup in batches if necessary
It is very important to blend hot soups very slowly at first, then increase the speed until very smooth
Add the lime juice and blend until incorporated
Pour the soup into a bowl or thermos and top with a sprinkle of parmesan
Just a few simple pantry and freezer items