Wednesday, November 2, 2011

gwyneth's cold pea and basil soup

Recently when I made Spoon Fork Bacon's fig tart with caramelized onions recipe I chose to pair it with one of my  favorite sides, Gwyneth Paltrow's cold pea and basil soup recipe from her fantastic new cookbook, My Father's Daughter

The soup is simple, flavorful and refreshingly light. The two dishes made a great pair and I'm pretty sure my boyfriend and I devoured every last morsel.

Recipe {from My Father's Daughter}
Serves 4 

  • 2 tablespoons extra virgin olive oil
  • 2 small or 1 large yellow onion, peeled and finely diced (about 1 cup)
  • 4 cups frozen peas
  • 1 quart vegetable stock (I used chicken for more flavor)
  • 12 fresh large basil leaves, 10 whole, 2 finely sliced for serving
  • Coarse sea salt
  • Freshly ground black pepper
  • Sour cream

  1. Heat the olive oil in a small soup pot over medium heat 
  2. Add the onion, and cook until soft, about 10 minutes
  3. Add the peas and stock, bring to a boil, lower the heat, and simmer for 10 minutes
  4. Remove from the heat and add the whole basil leaves and salt and pepper to taste
  5. Let the soup cool and then whiz in a blender until smooth
  6. Cool in the refrigerator for at least 2 hours
  7. Serve garnished with a spoonful of sour cream and the finely sliced basil
  8. Enjoy!
On a closing note: if you don't already subscribe to her newsletter, GOOP, I highly recommend you do. She posts great tips on places to go, things to see, food to make and much more! Ok, I'll admit it, I love her...

1 comment:

  1. I've SO been eyeing that tart from SpoonForkBacon and those dreamy s'mores cupcakes. Got any pictures of the tart you made?


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