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The Ferguson Recipes

Pastry Dough 🌄 💤
Pastry-Wrapped Brie With Raspberries 💤
Pea And Basil Soup 💤
Peach Casserole with Marble Cake Mix 💤
Peach Cream 🌄 💤
Peach Pie 🌄 💤
Peacheasy Pie - Pillsbury Bake-Off $25,000 Winner 🌄 💤
Peanut Buster Bars 💤
Pea And Basil Soup
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This vibrant pea and basil soup celebrates spring flavors in every spoonful. Sweet peas and aromatic basil create a beautiful emerald puree that's brightened with fresh lemon juice. The velvety texture comes from a touch of cream, while the crowning glory—a slice of melted mozzarella and roasted red peppers—adds visual drama and rich contrast. Quick to prepare yet sophisticated enough for entertaining, this versatile soup can be on the table in under 30 minutes.
No Jump Zone
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

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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)

Directions
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.
Servings\Yield
4 to 6 servings (6 1/2 cups)
Nutrition Facts
Nutrition Per Serving (based on 4 servings) - Calories: 435; Total Fat: 35g (Saturated Fat: 19g); Cholesterol: 100mg; Sodium: 780mg; Total Carbohydrates: 24g (Dietary Fiber: 7g, Sugars: 8g); Protein: 13g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: soups, basil, peas
🗂️ Categories: 🥣 Soups & Stews
📚 Collections: Cooking With "Cow" (Carol Jancsi), From The Ferguson Family, The TFR Cookbook
Pea And Basil Soup was added on February 01, 2009 and last updated on October 31, 2021.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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