Chilled Pesto-Pea Soup
Chilled Pesto-Pea Soup might be just the soup you are searching for. One serving contains 181 calories, 8g of protein, and 10g of fat. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. It will be a hit at your Autumn event. A mixture of butter, yukon gold potatoes, peas, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 2 hours and 50 minutes.
Melt butter in a large pot over medium-high heat.
Add leeks and cook, stirring often, until softened but not browned, about 3 minutes.
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.
Remove from heat and let cool.
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.)
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.