Emerald Spring Pea Soup recipe | PCC Community Markets

Ingredients

• 2 tablespoons butter
• 1/4 cup sliced shallots
• 1 teaspoon coarsely chopped fresh tarragon
• 1 teaspoon coarsely chopped fresh basil
• 1/4 cup dry sherry
• 4 cups freshly shelled spring peas (you may use frozen baby peas)
• 3 cups vegetable or chicken broth
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 1/4 cup fresh basil
• 1/4 cup Italian parsley, stems removed
• 2 cloves garlic
• 1/2 teaspoon salt
• 1/2 cup extra virgin olive oil
• 2 cups fresh 1-inch bread cubes (I prefer Ciabatta or rustic sourdough bread)
• 1/4 cup melted butter
• 2 tablespoons chopped fresh basil or favorite herb blend
• Pinch of sea salt
• Skewers (optional)