Green Pea and Basil Spring Soup

Ingredients

 * 1 tbsp olive oil
 * 2 large shallots, peeled and diced
 * 2 cups non-fat vegetable broth
 * 2 lbs green peas, fresh or frozen
 * 1 x 8 oz container vegan sour cream
 * 1 tsp fresh lemon juice, or to taste
 * salt and freshly ground black pepper to taste
 * 1½ cups loosely packed fresh basil
 * 2 cups (3½ oz) coarsely crushed sweet potato chips

Directions

 * 1) Heat oil in skillet over medium-high heat.
 * 2) When hot, add shallots, and sauté until golden, about 5 minutes.
 * 3) Meanwhile, bring vegetable broth to a boil over medium heat in large saucepan, and add peas.
 * 4) Return to a boil, and cook 3 to 4 minutes.
 * 5) Set 1 cup cooked peas aside.
 * 6) Place remaining peas and broth in blender or food processor.
 * 7) Add shallots, sour cream, lemon juice, salt and pepper, and process until smooth.
 * 8) Add basil, and process again.
 * 9) Return puréed peas to saucepan, and stir with remaining 1 cup whole peas.
 * 10) Reheat.
 * 11) Ladle into individual soup bowls, sprinkle sweet potato chips on soup and serve.