![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/05\/spring-Pea-Soup-with-Nettle-Sorrel-Pesto-and-Pea-Vines.png\")
<\/p>\nSpring Pea Soup with Nettle-Sorrel Pesto and Pea Vines<\/p>\n
<\/p>\n
2 T. EVOO<\/p>\n
2 large shallots, thinly sliced<\/p>\n
4 cups chicken or vegetable broth<\/p>\n
Kosher salt<\/p>\n
1 pound fresh shelled English peas (from 3 pounds pea pods)<\/p>\n
1\/4 cup heavy cream<\/p>\n
12 small pea vines, torn<\/p>\n
1\/4 cup Nettle-Sorrel Pesto<\/p>\n
<\/p>\n
Heat the oil in a large soup pot over medium-low heat. When hot, add the shallots, and cook, stirring occasionally, until the shallots are translucent but not browned, about 10 minutes. Add the broth, season with salt, and bring to a simmer. Add the peas and the cream and return to a strong simmer. Cook until the peas are tender but still bright green, 3 to 5 minutes. Carefully transfer the mixture to a blender or food processor, then pur\u00c3\u00a9e until extremely smooth. Season to taste with additional salt, if necessary. Ladle the soup immediately into bowls and garnish each bowl with a little tangle of pea vines and a dollop of the pesto.<\/p>\n","protected":false},"excerpt":{"rendered":"
Spring Pea Soup with Nettle-Sorrel Pesto and Pea Vines 2 T. EVOO 2 large shallots, thinly sliced 4 cups chicken or vegetable broth Kosher salt 1 pound fresh shelled English peas (from 3 pounds pea pods) 1\/4 cup heavy cream 12 small pea vines, torn 1\/4 cup Nettle-Sorrel Pesto Heat the oil in a large soup pot over medium-low heat. When hot, add the shallots, and cook, stirring occasionally, until the shallots are translucent but not browned, about 10…<\/p>\n