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Ingredients Edit

Directions Edit

  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.
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