I helped my daughter yesterday with a garage sale and I made this wonderful soup to have for lunch. This is a new recipe and I love it. The base is onions with peas and chicken broth and basil. It's definitely spring, light, great flavor and economical.
I served it with slices of baguette bread with a little provolone shredded on top and broiled in the oven and a spinach salad. The recipe suggests a dollop on lemon sour cream but I didn't make any yesterday for our lunch. This will be a keeper for me.
1/4 cup of butter
1 tablespoon of olive oil
1 sweet onion, diced
1 large leek, white part thinly sliced
1 bunch green onions, thinly sliced
2 cups fresh or frozen shelled peas
4 cups of chicken broth
4 cups water
1 cup small pasta (alphabet shape or acini di pepe)
1 lemon, juiced
1 cup torn basil leaves
Lemon Sour cream (optional)
Heat butter and olive in soup pan until butter is melted.
Add onion, stir until coated. Cook 15 minutes until softened. Stir frequently. Your onions will start to brown if you don't stir them frequently. It's ok if they brown other than you have brown flakes in your soup.
Add leek and green onions. Cook about 7 more minutes and stir in peas. Mix well
Add chicken broth, water, pasta and a 1 teaspoon of kosher salt. Bring to a boil and reduce heat and let simmer uncovered for about 5 minutes. Stir in lemon juice and basil. This became pretty thick and I added another cup of water.
Lemon Sour Cream
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped chives
1 tablespoon of lemon juice
Dash of garlic powder
Season to taste with salt and pepper
Mix well
The soup makes 6 servings.
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