This vibrant pea and basil soup is a perfect blend of freshness and comfort. The addition of herb breadcrumbs adds a delightful crunch and extra flavor to this classic dish.
Ingredients: 500g frozen peas. 1 onion, finely chopped. 2 cloves garlic, minced. 1 liter vegetable stock. Handful of fresh basil leaves. 2 tablespoons olive oil. Salt and pepper to taste. 4 slices of bread, preferably stale. 1 teaspoon dried mixed herbs. 1 tablespoon grated Parmesan cheese.
Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Cook until softened, about 5 minutes. Add frozen peas and vegetable stock. Bring to a simmer and cook for 10 minutes. Stir in fresh basil leaves and season with salt and pepper. Meanwhile, make herb breadcrumbs by pulsing bread slices, mixed herbs, and Parmesan cheese in a food processor until coarse crumbs form. In a separate pan, toast the herb breadcrumbs until golden and crispy. Using a blender, puree the soup until smooth. Serve the soup hot, topped with a sprinkle of herb breadcrumbs. Enjoy!
Ethan Romero