|
I made this for lunch today and it's great! Next time I'm going to sub 2% milk for the cream to make it low fat.
2 tablespoons olive oil
1 tablespoon butter
1 small onion, diced
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds (about 4 1/2 cups) frozen peas
3/4 cup chopped fresh basil leaves
2 cups chicken broth, divided
2 cups cream
4 to 6 very thin slices fresh mozzarella cheese
1/4 cup diced roasted red bell peppers (jarred is fine)
Place a medium soup pot over medium heat. Add the olive oil, butter,
onions, garlic, salt and pepper. Cook until the onions are soft and
translucent, about 5 minutes. Add the peas and basil, and heat until
the peas are thawed.
Place the pea mixture in a blender. Add 1 cup of the chicken broth
and pulse until pureed, adding more broth, if necessary, to puree.
Return the pureed mixture to the pot. Stir in the remaining chicken
broth and cream. Return the pan to medium heat and cook until hot,
but not boiling.
To serve, place the soup in bowls. Float a thin slice of fresh
mozzarella cheese on top of each soup and sprinkle with the diced
roasted red bell peppers. Serve immediately.
|
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
