Creamy Persian-Style Green Pea Soup (Soup-e Nokhod Farangi)
"Experience a velvet-smooth garden treasure that marries the patient, slow-cooked soul of Persian aromatics with the vibrant, sun-kissed sweetness of spring peas."
Instructions
Heat the olive oil in a large, heavy-bottomed pot over low heat. Add the onions, celery, carrot, and garlic.
Cook gently for about 45 minutes, stirring occasionally, until the vegetables are very soft, aromatic, and lightly golden without browning. This slow cooking builds depth of flavor.
Add the peas and chicken broth, then increase the heat and bring the soup to a gentle boil.
Reduce the heat, stir in the chopped basil, and season with salt and black pepper. Simmer for 10 minutes to allow the flavors to meld.
Carefully blend the soup using a blender or food processor until nearly smooth and creamy. Work in batches if necessary and handle hot liquid with care.
Return the soup to the pot, gently reheat if needed, and adjust seasoning to taste.
Serve hot, garnished with fresh basil leaves and grated Parmesan cheese.