BASIL-SCENTED SWEET PEA AND SPRING ONION SOUP

Serves 4 to 6

Copyright 2007 Lynne Rossetto Kasper

1 tablespoon good tasting extra-virgin olive oil
2 thin slices lean pancetta, minced very fine
1/2 medium onion, fine chopped
2 10-ounce packages (4 cups) organic frozen tiny sweet peas
4 whole scallions, thin sliced
Generous pinch sugar
1/4 tight-packed cup basil leaves, torn
Salt and freshly ground black pepper to taste
3 cups homemade vegetable or chicken stock, or low-sodium canned broth
1/2 cup organic whole milk yogurt, or sour cream

Combine the oil, pancetta, and the onion in a 3-quart saucepan. Cook until golden over medium heat, about 5 minutes. 

Add the frozen peas, scallions, and sugar.  Cook over medium-high heat, stirring often until peas are just defrosted – 3 minutes. 

Fold in the basil, salt, and pepper.

Set aside 1/2 cup of the mixture. Puree the rest with the stock in a blender or food processor.

Turn back into the saucepan, adding the reserved 1/2 cup. Quickly bring to a simmer. You don't want to over cook the pea, you just want the soup hot. Taste for seasoning. Serve with spoonfuls of the whole milk yogurt or sour cream.