Lemon Zested Pea Soup

1. 1

   Heat olive oil in medium dutch oven/pot. Add celery and onion and saute until soft and aromatic.

2. 2

   Add frozen peas, water and wine. Bring to a boil and simmer until peas are cooked and bright green, about 7 minutes.

3. 3

   Cool slightly and puree with an immersion blender (or regular blender). Add salt and pepper to taste, along with lemon juice and zest. Stir in freshly chopped parsley. Garnish with cracked black pepper, crushed walnuts, and additional parsley if desired. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.