Soup - Lactose intolerants and celiacs safe
1 lb peas, fresh shelled or frozen or jarred
1/2 onion, finely chopped
5 basil leaves, chopped
1 1/2 cup vegetable stock
2 tbsp extra virgin olive oil + extra for drizzling
In a saucepan with lid over medium heat, warm 1 tbsp of olive oil and sautee onions until trabslucent. Add peas and stock; cover and when it boils, reduce heat and simmer for 15 minutes.
In the meantime prepare the prawns: peel and devein them, remove tails and cut them into 1" pieces; in a non-stick skillet over medium heat, warm the remaining olive oil, add prawns and sautee until cooked; season with salt and set aside.
Blend peas with their broth until you obtain a smooth cream; transfer it to a serving bowl and stir in the prawns, cover and refrigerate until it's time to serve.
Serve chilled, drizzled with olive oil and sprinkled with chopped basil.
This recipe serves 4.
- If you use jarred peas drain and rinse them, in order to remove some salt, prior to add them to the onion.
- You can use ready-to-eat shrimp, adjusting the quantity (you'll need more than 12...)