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Spring Pea & Basil Soup

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Once Upon A Chef
Related tags
sides soups nut free vegetarian memorial day purim lunch
Nutrition per serving    (USDA % daily values)
CAL
237
FAT
26%
CHOL
1%
SOD
67%

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Ingredients for 6 servings

3 tablespoons extra virgin olive oil

1 cup roughly chopped shallots

6 cups low sodium vegetable broth (1 ½ large cartons, I use Swanson Organic)

6 cups (2 pounds) frozen peas

1 small lime

salt

freshly ground black pepper

½ cup roughly chopped fresh basil leaves, loosely packed

2 tablespoons grated Parmigiano-Reggiano

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