Pea and Basil Soup with Herb Breadcrumbs
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Raise your hand if you don't like to cook when it's hot. Okay, then this recipe is for you. A great soup to be eaten cold during these hot summer evenings.
Ingredients
  • For the vegetable broth:
  • 4 cups water
  • 2 carrots, each cut in four
  • 3 celery stalks, each cut in four
  • ½ onion, cut in four
  • 1 clove garlic, peeled
  • For the soup:
  • 2 tablespoons extra virgin olive oil
  • ½ white onion, peeled and finely chopped
  • 4 cups shelled fresh or frozen peas
  • 10 basil leaves
  • ½ cup grated Parmigiano Reggiano cheese
  • Salt and black pepper, to taste
  • 4 slices of whole wheat bread
  • 1 handful of fresh herbs (basil, parsley, chives etc.), finely chopped
Instructions
  1. Bring the water to boil in a medium sized soup pot. Add the carrots, celery, onion and garlic. Boil for 10-45 minutes depending on how much of a hurry you are in. The more you let the broth boil, the more flavorful it will be, although I’ve also let it boil for just 10 minutes and it works just fine.
  2. In the meantime, heat the extra virgin olive oil in a large skillet and add the onions. Cook over medium heat until they are soft, about 5 minutes, stirring often. Add the peas and one ladle of the broth that you are preparing.
  3. Toast the bread in a toaster and whiz the slices into breadcrumbs using a blender until coarsely ground. Put the breadcrumbs in a medium sized skillet, add a swirl of extra virgin olive oil and the fresh herbs. Toast for 3-4 minutes until golden and slightly crunchy.
  4. Filter the broth with a fine mesh strainer and return the liquid to the soup pot. Pour in the pea and onion mixture and bring to a simmer for 10 minutes. Let cool, then whiz in a blender. This soup is fantastic cold or reheated. Serve with a swirl of extra virgin olive oil and the herb breadcrumbs.
Recipe by Italicana Kitchen at https://italicanakitchen.com/pea-and-basil-soup-with-herb-breadcrumbs/