Spring Pea and Leek Soup with Pesto - Edible Santa Barbara and Wine Country
A light and flavorful Spring Pea and Leek Soup topped with basil pine nut pesto. Perfect for showcasing fresh, seasonal ingredients.
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Cooking tools:
- Food processor
- Immersion blender
- Blender
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Serving bowl
Ingredients
- 1 tablespoon olive oil
- 2 large leeks (cleaned and chopped (yield about 2 1/2 cups))
- 1 1/2 pounds English peas (shelled)
- 5 cups vegetable stock
- Coarse sea salt
- Black pepper
- 2 cups basil leaves (packed and roughly chopped)
- 1 large pinch coarse sea salt
- 8-10 grinds black pepper
- 1 shallot (peeled and finely chopped)
- 2 tablespoons pine nuts
- 1/2 cup olive oil
- Juice of 1 large lemon
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