Pea and Basil Soup

While away on a business trip I was watching the Cooking Channel (which is a luxury since I don't have the channel at home), and saw Giada make this amazing pea and basil soup. I knew that I needed to put this on my list of things to cook. This was super easy to make and although it is a warm soup it's light and creamy and works for the dog days of summer. After cooking this you could easily serve this as a chilled soup if desired. 

On a side note, the recipes says to float the slice of mozzarella... not so much. It will sink to the bottom. I had to make the optical illusion just as the photo on the Food Network page did. I had to put 6 thick slices of mozzarella cheese in the bowl of soup in order for you to see the mozzarella! 


*Remember to enter the Eggland's Best Giveaway--today is the last day to enter!*


Source: Giada De Laurentiis
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4-6

• Ingredients:
• 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 (or vegetable stock), divided
• 2 cups cream
• 4 to 6 very thin slices fresh mozzarella cheese
• 1/4 cup diced roasted red bell peppers (jarred is fine)

Directions:

1. 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.

2. 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.

3. 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.