"If anything says 'spring,' surely it must be fresh peas and fragrant basil. Put them together in a soup and you have heaven – exactly what you have been longing for after a dreary winter. Ingredients 3 Tbsp / 45 ml extra virgin olive oil 1 small onion, chopped 3 stalks celery, leaves included, chopped 1 Tbsp / 15 ml dried basil leaves 1 tsp / 5 ml sea salt Freshly ground white pepper, to taste ½ cup / 120 ml apple cider 3 cups + ⅓ cup / 800 ml fresh green peas, divided 4 cups / 960 ml low-sodium vegetable stock 1 generous handful basil, chopped 1 cup / 240 ml Yogurt Cheese (see below for recipe)
Method 1 In large skillet heat oil for a few minutes. Add onion and celery. Sauté until onion is soft. 2 Add dried basil, sea salt and white pepper. Cook for three minutes, stirring constantly. 3 Add apple cider and let it come to a gentle boil. Add 3 cups / 720 ml peas and stock and bring to a gentle boil again. Cook for about 15 minutes. 4 Add chopped basil. Using an immersion blender, purée the mixture until smooth. 5 Ladle into soup bowls and garnish each with a handful of fresh peas and pea sprouts (if using). Each dish may also be garnished with a dollop of Yogurt Cheese if desired.
Yogurt Cheese Ingredients 2 quarts / 1.9 L low-fat plain yogurt, dairy or soy based Method 1 Place four layers of damp cheescloth in a fine mesh sieve or colander. Place the colander over a bowl. 2 Add yogurt and let it drain overnight in the refrigerator. 3 Discard the water from the bowl."
Reno, Tosca (2009-12-15). The EAT-CLEAN DIET Recharged!: Lasting FAT LOSS That's Better than Ever! (Kindle Locations 6165-6185). Perseus Books Group. Kindle Edition.
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