Smoky Sweet Pea Soup

Ingredients

• 4 large basil leaves chopped
• 1  bay leaf 
• 1 pinch pepper black freshly ground
• 1  chipotle chili pepper dried
• 2 cloves garlic minced
• 0.5 cup gruyère cheese shredded
• 1 tablespoon olive oil 
• 1  onion chopped
• 2 cups peas sweet
• 1 tablespoon red wine vinegar 
• 2  sun-dried tomatoes packed in oil, drained and chopped
• 1 tablespoon vegetable bouillon 
• 4 cups water 

Equipment

• sauce pan
• blender
• immersion blender

Directions

1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the onion, and cook until it begins to brown, about 5 minutes.
3. Add the garlic, basil, and sun-dried tomatoes; cook and stir until the garlic has softened, about 2 minutes more.
4. Pour in the water along with the chipotle pepper, bay leaf, bouillon, and vinegar.
5. Add the peas, and bring to a boil, then reduce heat to medium-low. Simmer for 15 minutes.
6. Remove the soup from the heat, and discard the chipotle pepper and bay leaf. Carefully puree the soup until silky smooth in batches in a blender, or use an immersion blender right in the saucepan.
7. Serve the soup with a sprinkle of Gruyere cheese and freshly ground black pepper.