Broccopea Soup!
I'm sick, out of groceries and don't want to spread the flu (hopefully not THAT flu) to half of the city. However, if being a broke college student has taught me anything it's how to be resourceful with meager pantry offerings.
So I took a peek in my freezer and all I had left was a bag of frozen broccoli, half a bag of frozen peas and two cubes of pesto (I froze my pesto in an ice cube tray).
This is what happened...
Broccopea Soup
You need:
1 medium onion, finely chopped
2 tbs butter
1 one pound bag of frozen broccoli
2 cups of frozen peas
4 cups vegetable/chicken stock (I added one Rapunzel vegetable bouillon cube to four cups water)
2 cubes of pesto (3-4 tbs)
1/2 lemon-- grate the zest and squeeze out the juice
Salt and Pepper to taste
Olive oil and Parmesan cheese to garnish
Melt the butter over medium-high heat, add the onion and a large pinch of salt, saute until soft.
Add broth, broccoli, peas and pesto to the pot, bring to a boil, then cover and cook on low for about twenty minutes.
Let the soup cool then liquefy it until it is creamy. You can use an immersion blender, food processor or blender for this task.
Stir lemon zest and juice into now creamy soup.
Add salt and pepper to taste.
Serve with a sprinkling of Parmesan cheese, a drizzle of extra-virgin olive oil and some fresh-cracked pepper.
EAT IT.
I'm gonna go do a shot of NyQuil and pass out for a few hours.
Enjoy!
So I took a peek in my freezer and all I had left was a bag of frozen broccoli, half a bag of frozen peas and two cubes of pesto (I froze my pesto in an ice cube tray).
This is what happened...
Broccopea Soup
You need:
1 medium onion, finely chopped
2 tbs butter
1 one pound bag of frozen broccoli
2 cups of frozen peas
4 cups vegetable/chicken stock (I added one Rapunzel vegetable bouillon cube to four cups water)
2 cubes of pesto (3-4 tbs)
1/2 lemon-- grate the zest and squeeze out the juice
Salt and Pepper to taste
Olive oil and Parmesan cheese to garnish
Melt the butter over medium-high heat, add the onion and a large pinch of salt, saute until soft.
Add broth, broccoli, peas and pesto to the pot, bring to a boil, then cover and cook on low for about twenty minutes.
Let the soup cool then liquefy it until it is creamy. You can use an immersion blender, food processor or blender for this task.
Stir lemon zest and juice into now creamy soup.
Add salt and pepper to taste.
Serve with a sprinkling of Parmesan cheese, a drizzle of extra-virgin olive oil and some fresh-cracked pepper.
EAT IT.
I'm gonna go do a shot of NyQuil and pass out for a few hours.
Enjoy!