4 Servings 20 min Cook
1 Stalk, medium (7-1/2" - 8" long) Celery
1 Small Onions
1 Medium Carrots
1 3/4 Cup Chicken Broth
2 Cup Water
1 Cup leaves, whole Basil
3 3/4 Cup Peas
Chop onion, carrot, celery and basil to desired size.
Simmer onion, carrot, and celery in broth and water with 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium saucepan, covered, until tender, about 6 minutes.
Add peas and simmer, uncovered, until bright green and tender, about 3 minutes.
Stir in chopped basil, then pure soup in 2 batches in
a blender until smooth (use caution when blending hot liquids).
Season with salt.