Pesto Pea Soup Recipe
- 1 small onion, finely chopped
- 1 medium carrot, thinly sliced
- 1 medium celery rib, thinly sliced
- 1 3/4 cups reduced-sodium chicken broth
- 2 cups water
- 1 pound frozen peas (3 3/4 cups)
- 1/4 cup store-bought basil pesto plus additional for serving
- Simmer onion, carrot, and celery in broth and water with 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium saucepan, covered, until tender, about 6 minutes. Add peas and simmer, uncovered, until bright green and tender, about 3 minutes. Stir in pesto, then purée soup in 2 batches in a blender until smooth (use caution when blending hot liquids). Season with salt.
