Pea Pesto Soup

So. I have returned back to Rome after spending the days of Christmas with my family. Where I, naturally, did not do enough exam prep for my exams coming up in a week. That being said, I needed an EASY, EASY soup to prepare. As previous posts may attest, I find an excuse to have pesto morning, day, and night. To be honest, pea soup has never sounded appetizing to me, but put some pesto in between and voila! it’s a game changer.

To be a fast meal, I used frozen peas. The rest of the ingredients, along with the frozen peas, are items most Americans probably have in their freezer and pantry.

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Pea Pesto Soup

Yields: 4 servings

450 g of frozen peas (the closest you can get to a 1 lb. bag)
500 g of shallots (1 lb. /2 cups of peeled shallots, or any onion you have on hand or prefer)
Juice of 1 lemon
3 cups of water
Salt (to taste)
3 Tbsp of Pesto

Combine peas, shallots, lemon juice, water and salt in a pot and bring to a boil and cook for 1 minute more. Put the soup in a blender and add pesto.

For those who want a heartier meal, add fresh spinach or preferred green to the blender. Top with bacon or pieces of roast chicken. Endless possibilities and a great compliment to leftovers for a fresh flavor combo.

And, now I have to start reading for my exams….

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