The Completely GREEN Dinner. Pea and Basil Soup: gluten free and dairy free
We had a completely GREEN dinner that was first and formost quick, free of gluten, cows milk, eggs, soy, and vegetarian this evening and the kids were thrilled!
One of my most favorite things to cook with and eat is basil. Naturally, one of my favorite recipes is one by Giada De Laurentis that I link to below. It contains olive oil, onion, peas, chicken broth, cream (which I replace with almond or rice milk), salt and pepper. I replaced the butter with olive oil and pecorino romano instead of mozzerella. I mixed some pecorino in the soup as well as put it on top. It's like pesto soup really. It tastes very fresh, clean, and yummy. I've used dried peas and frozen peas with this recipe. I served it up with Asparagus with Shallots (see below).
Wash your asparagus. Cut your asparagus in little circles and cut up your shallot. Put some olive oil in a saute pan on your stove on medium - high heat. Add your shallot to the pan and cook a bit, then add in your asparagus and sautee until just slightly crispy still.