The shade of green in this soup is enough to really get those birds chirping and flours blooming! It is spring personified!
It’s so nice to hear from someone interested in vegetable gardens! I’ve just began with a small one.(The land belongs to the parents of my boyfriend, but we are so thrilled with this project haha).
By the way, your blog is one of my favourite food blogs. Truly.
Have a great week.
How many servings does this make? Looks wonderful!
Thanks everyone! This recipe makes 4 servings, Madelyn, unless you’re eating it as your main course, in which case it may serve 2.
mmmm! this seems like a variation on a recipe by ina garten that i’ve made a couple of times, that one uses mint. but i LOVE basil! i made this today, and my allergies are so bad i can hardly taste anything, but this was so flavorful and delicious! i halved the recipe and still have about 3 lunches worth! thank you!
Hi Camilla – Byron’s friend Andrey here. We met a few times, though briefly. Just wanted to say that Byron turned me on to your blog and I love it! I am going to have to make this recipe for my girlfriend as peas and basil are her two favorite things.
My best to you and Chris.
I ended up modifying the recipe a bit by making a walnut pesto with the basil and plenty of parmesan first and then adding that to the pea mixture and topping it with some scallion – it was a hit! Thanks for the idea!
Cool, so glad it worked out for you! Umm a walnut pesto sounds delicious…I’ll have to try that soon! I checked out your blog too, it looks fabulous!!!
Thanks Camilla! Our blog has been dead for the past couple of weeks since we both have been extremely busy with our classwork and research projects. But eventually we will have the recipe for my version up there well. In brief it was just basil, garlic, onion, olive oil, parmesan, walnuts, oregano, salt, pepper, in a food processor till homogenous. Then add that to the pea/onion satuee and toss in the broth and then stick blend till smooth.