Spring Pea Soup

• 1 Tablespoon (to 2 Tablespoons) Olive Oil
• 1 whole Shallot, Chopped
• 2 cloves Garlic, Chopped
• 1 package (1 Kilogram Package) Frozen Peas
• 2 cups Vegetable Stock
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Mint
• 1 pinch Salt And Pepper, to taste
• 1/2 whole Lemon, Juiced
• 1 whole Lemon, Zested
• 1/4 teaspoons Smoked Paprika

1. Heat a large pot over medium heat with 1-2 tablespoons olive oil. Add shallot and garlic and cook a couple of minutes, until softened. Add frozen peas, vegetable stock, herbs, salt and pepper, lemon zest and juice. Cover and bring to a simmer. Puree in a blender. Return to pot and heat until hot. Garnish the soup with a small lemon wedge, chives, and a sprinkle of smoked paprika. Enjoy!
2. Note: If you wish to make this soup a bit richer, simply add a dollop of creme fraiche, yogurt, or some heavy cream.

olive oil, shallot, garlic, kilogram, vegetable stock, basil, salt, lemon, lemon, ubc

Taken from tastykitchen.com/recipes/soups/spring-pea-soup/ (may not work)