Chilled Pesto-Pea Soup

Vegetarian
Gluten Free
Health score
6%
Chilled Pesto-Pea Soup
170 min.
8
192kcal

Suggestions


Looking for a refreshing and vibrant dish to elevate your next meal? Look no further than our Chilled Pesto-Pea Soup! This delightful vegetarian and gluten-free creation is not only visually stunning with its vibrant green hue but also packed with flavor. Perfect for warm days or as a unique starter at your next dinner party, this soup is sure to impress your guests with its exquisite taste and creamy texture.

With a base of tender leeks and Yukon gold potatoes, this soup serves as a comforting canvas for the bright sweetness of fresh peas and the rich, aromatic notes of pesto. The combination provides a harmony of tastes that will tantalize your taste buds. Each spoonful is a delightful balance of creamy and herby goodness, topped off with a swirl of sour cream for an extra layer of indulgence.

Not only is this Chilled Pesto-Pea Soup delicious, but it's also a nutritious option, clocking in at just 192 calories per serving. Whether you enjoy it as an antipasto, a light starter, or an afternoon snack, this soup promises to refresh and satisfy. Plus, with a little bit of advance preparation, you can whip up this dish ahead of time, allowing you to spend more time enjoying the company of your loved ones. So go ahead, treat yourself and others to this gourmet experience in your very own kitchen!

Ingredients

  •  leek white thinly sliced cut in half lengthwise and ( 1 cup)
  • cups chicken broth low-sodium
  • cups peas green frozen thawed
  • 0.3 cup basil pesto 
  • servings salt and pepper 
  • 0.5 cup cream sour
  • tablespoons butter unsalted
  • cup yukon gold potatoes diced peeled ( 6 oz. total)

Equipment

  • whisk
  • pot
  • sieve
  • blender

Directions

  1. Melt butter in a large pot over medium-high heat.
  2. Add leeks and cook, stirring often, until softened but not browned, about 3 minutes.
  3. Add potatoes and broth. Increase heat slightly and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, 10 to 15 minutes. Stir in peas; add 1 tsp. salt and 1/4 tsp. pepper. Return to a simmer and cook until peas and potatoes are very soft, about 10 minutes longer.
  4. Remove from heat and let cool.
  5. Working in batches, carefully pure soup in a blender until very smooth. Strain through a coarse sieve, pressing hard on solids to extract as much liquid as possible. Discard solids. Cover and refrigerate until completely chilled, at least 2 hours. (Soup can be prepared to this point up to 1 day ahead. Keep covered and chilled.)
  6. Whisk sour cream and pesto into chilled soup. (If soup is too thick, add milk or water a tablespoonful at a time to thin.) Season with salt and pepper.

Nutrition Facts

Calories192kcal
Protein16.36%
Fat44.46%
Carbs39.18%

Properties

Glycemic Index
20.01
Glycemic Load
6.76
Inflammation Score
-7
Nutrition Score
11.836956525626%

Flavonoids

Catechin
0.01mg
Epicatechin
0.01mg
Kaempferol
0.83mg
Myricetin
0.05mg
Quercetin
0.23mg

Nutrients percent of daily need

Calories:192.26kcal
9.61%
Fat:9.87g
15.18%
Saturated Fat:4.12g
25.74%
Carbohydrates:19.57g
6.52%
Net Carbohydrates:15.29g
5.56%
Sugar:5.15g
5.72%
Cholesterol:16.63mg
5.54%
Sodium:333.14mg
14.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.17g
16.34%
Vitamin C:30.38mg
36.82%
Vitamin K:24.97µg
23.78%
Vitamin A:1120.73IU
22.41%
Vitamin B3:3.98mg
19.88%
Manganese:0.38mg
18.87%
Fiber:4.27g
17.1%
Phosphorus:148.23mg
14.82%
Folate:55.28µg
13.82%
Potassium:468.3mg
13.38%
Vitamin B6:0.25mg
12.73%
Copper:0.25mg
12.4%
Vitamin B1:0.18mg
12.31%
Iron:1.93mg
10.7%
Vitamin B2:0.17mg
9.79%
Magnesium:34.26mg
8.56%
Zinc:1.01mg
6.77%
Calcium:65.31mg
6.53%
Vitamin B12:0.21µg
3.55%
Vitamin E:0.41mg
2.76%
Selenium:1.86µg
2.65%
Vitamin B5:0.23mg
2.27%
Source:My Recipes