So today I tried to make some pea soup using frozen peas and I tarted it up a bit with a few dollops of pesto. As soon as I started, I realised that I had no more potatoes in the house...and no pesto either. So I substituted the potatoes with...a can of butter beans! It worked out really deliciously.
Pea & Pesto Soup
- 2 medium onions, chopped
- 4 cloves of garlic (2 if you are in South Africa. The garlic in Taiwan isn't as potent)
- 500g frozen peas
- 1 tin (240g drained) butter beans
- 1 liter (or a little more) of stock (I used chicken stock)
- 3 to 4 Tbsp of basil pesto*
- 1Tbsp olive oil
- Fry the onions and garlic in a pot until soft but not brown.
- Add the peas and butter beans and pour in the stock. Cover the pot and let it simmer for 10 to 12 minutes.
- Scoop out about a third of the peas and reserve (pop the beans back in if you caught any)
- Use a blender to blend the peas and beans to a smooth consistency. Add the reserved whole peas.
- Add the pesto to the soup and stir through. Use more, if you want. Check the seasoning and add salt and pepper, if needed.
- Serve with croutons, crispy fried bacon pieces or Parmesan chips...and of course, some fresh crusty bread.
* I didn't have any store bought pesto, so I blitzed together a handful of basil leaves, about 3 to 4 tablespoons of olive oil and a handful of grated Parmesan cheese. I didn't add any pine nuts, but you can if you have some handy.