Sunday, August 8, 2010
Smoky Pea Soup
1 tsp dried basil
1 T sun-dried tomato pesto
1 chipotle pepper packed in adobo sauce (most of the sauce rinsed off it you don't want it too hot)
1 bay leaf
1 T vegetable bouillon (or any you have on hand)
1 T lemon juice or vinegar
1 tsp smoked paprika
dash of cumin
4 cups water
2 cups frozen english peas
1 tsp black pepper (or to taste)
Saute onion in the oil over med. heat until softened (or caramelized... oooh!). Add the garlic and cook until fragrant.
Dump in all the other ingredients except black pepper and bring to a boil. Reduce to a simmer and cook there for about 20 minutes.
Remove the bay leaf and chipotle from soup and let cool just a tad. Whiz through a blender then add pepper to taste. Eat and be merry.