Chilled Sugar Snap Pea Soup - Cold Spring Pea Soup



Spring Pea Minestrone

Apr 2, 2015
TIP: GREAT VALUE Save more than  per quart when you use bouillon base rather than store-bought canned or boxed broth. We like Better than Bouillon Reduced Sodium Vegetable Base. For just .99 you can make 38 cups of broth!
Photo credit: Chris Court; Food stylist; Justine Poole; Prop stylist: Lucy Tweed

TIP: GREAT VALUE Save more than per quart when you use bouillon base rather than store-bought canned or boxed broth. We like Better than Bouillon Reduced Sodium Vegetable Base. For just .99 you can make 38 cups of broth!

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Yields:
Prep Time: 0 hours 20
Total Time: 0 hours 20
Ingredients
2 tbsp. vegetable bouillon base
1 tsp. vegetable bouillon base
ditalini pasta
mix of asparagus and green beans, cut into 1-inch pieces
5 1/2 c. frozen peas, thawed
scallions, chopped
1/4 c. fresh dill, chopped
kosher salt
Pepper
feta cheese, crumbled
1/2 tsp. grated lemon zest
slices bread, toasted
Directions
  1. In a large saucepan, whisk together the bouillon base and 7 cups water. Bring to a boil, add the pasta and cook according to package directions, adding the asparagus, beans, 1/2 cup of peas, and scallions during the last 2 minutes of cooking. Remove from the heat and sprinkle with dill.
  2. While the pasta is cooking, in a medium bowl, lightly mash the remaining 1 cup peas with 1/4 teaspoon each salt and pepper. Fold in the feta and lemon zest. Spoon onto the bread and serve with the soup.





Video: Minestrone Soup Recipe - Italian Vegetable and Pasta Soup

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Date: 15.12.2018, 03:38 / Views: 33191