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Cristina’s Creamy Cool Spring Pea Soup

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Cristina Ferrare
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main-dish soups gluten free nut free lunch
Uploaded by: Cristina Ferrare


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3 pounds (approximately 3 to 3 ½ cups) fresh peas (in pods), setting aside 20 peas for garnish

1 medium onion, cut in quarters

2 ribs celery, cut into 1-inch chunks

2 medium carrots, peeled and cut into 1 inch chunks

¼ cup extra virgin olive oil

¼ tsp. kosher salt

1 quart chicken stock, homemade or store bought

5 fresh basil leaves, for garnish

¼ cup fresh mint leaves, coarsely chopped

Cracked pepper, to taste

sour cream

Jalapeño (chopped)

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