Wednesday, June 30, 2010
Sugar Snap Pea Soup with Basil, topped with Ham, Onion & Pepper Saute
So, I know it's summer, but June Gloom seems never ending and I've been meaning to post this soup recipe for forever, and its simply yummy, so here it is - adapted from Dr. G's recipe on page 214 of Dr. Gundry's Diet Evolution.
4 Cups sugar snap peas
1/2 Cup frozen, shelled edamame
4 Cups vegetable broth
1 handful fresh basil, roughly chopped
Salt and pepper to taste
1 Tbsp extra virgin olive oil
8 oz. deli ham or turkey bacon, chopped
1/2 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, pressed
Put the peas, edamame and broth in a large saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer until vegetables are soft, approximately 10 minutes. Meanwhile, prepare the Saute for topping the soup.
Heat the olive oil in a skillet over medium-high heat. Add the onions, bell pepper and ham and cook, stirring until everything is browned and onions are tender. Add the garlic and cook another 1 - 2 minutes, stirring constantly so it doesn't burn. Take the mixture off the heat and cover to keep warm while you finish the soup.
Once the vegetables are tender, transfer the contents of the pot to a blender using a ladle. Add the basil and about 1 teaspoon each salt and pepper. Blend ingredients until smooth. Add additional salt and pepper to taste (I always err on the side of under-seasoned and then add more if needed to my personal bowl and let Max do the same.) Pour directly into bowls, top with the Saute and serve.