Broccoli-Pea Soup
Purchased pesto seasons this creamy broccoli soup with basil. Serve it with a sandwich or salad for a light meal or as a first-course.

Ingredients
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1 bunch scallions
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2 tablespoon unsalted butter
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1 large bunch broccoli, chopped
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1 large potato, peeled and diced
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2 cups chicken broth
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1 package (10 ounces) frozen peas
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3 tablespoons prepared pesto
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1/2 cup shredded Fontina cheese
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup heavy cream
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6 teaspoons grated Parmesan cheese
Directions
1.
Trim tough ends off scallions and discard; chop scallions including remaining green. Heat butter in a large pot over medium heat; add scallions and cook about 3 minutes, stirring until soft.
2.
Add broccoli, potato, broth and 4 cups water; bring to a boil, then reduce heat to medium and simmer, with cover ajar, for 20 minutes. Stir in peas and pesto; continue cooking until broccoli is very soft, about 4 more minutes.
3.
Remove soup in batches to a blender and blend until very smooth. Return to pot; stir in Fontina cheese, salt, pepper and cream. Can be cooled and refrigerated, covered, for up to 1 day.
4.
To serve, gently reheat soup over low heat, stirring in 1/2 cup water if too thick. Serve topped with Parmesan.
Nutrition information
Calories 233, Total Fat 15 g, Saturated Fat 8 g, Cholesterol 40 mg, Sodium 438 mg, Carbohydrate 18 g, Fiber 5 g, Protein 9 g.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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Marcia Kiesel's luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made in advance, then reheated and garnished just before serving. Other ideas are Creamy Carrot Soup with Scallions and Poppy Seeds and Creamy Parsnip Soup with Prosciutto.
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