Soup-e Nokhod Farangi (سوپ نخود فرنگی) — Persian Creamy Green Pea Soup

• 2 tbspOlive oil (extra-virgin preferred)
• 200 gYellow onion (finely diced)
• 120 gCelery (finely diced (about 2 stalks))
• 120 gCarrot (peeled and finely diced (about 1 large))
• 12 gGarlic (minced (about 3 cloves))
• 450 gGreen peas (frozen, no need to thaw)
• 1000 mlChicken broth (low-sodium)
• 25 gFresh basil leaves (plus extra for serving if desired)
• 1 tspSalt (plus more to taste)
• 0.5 tspBlack pepper (freshly ground, plus more to taste)

Instructions

1. 1

   Heat the olive oil in a medium pot over medium heat for 1 minute. Add the onion, celery, and carrot, then cook for 10–12 minutes, stirring every minute, until the onion turns translucent and the vegetables soften without browning. This slow sauté builds sweetness and a rounded base.

2. 2

   Add the minced garlic and cook for 45–60 seconds, stirring constantly, until fragrant. Immediately pour in the chicken broth and scrape the bottom of the pot to release any flavorful bits. Bring to a gentle boil over medium-high heat, about 4–6 minutes.

3. 3

   Stir in the green peas, salt, and black pepper. Reduce heat to maintain a steady simmer, partially cover, and cook for 10–12 minutes, or until peas are tender and bright green. Avoid a hard boil, which can dull color and slightly mute the peas’ sweetness.

4. 4

   Turn off the heat and add the fresh basil leaves. Let the soup rest for 2 minutes so the basil infuses without tasting cooked. Blend until completely smooth using an immersion blender, or carefully in a countertop blender in batches (do not fill above halfway).

5. 5

   Return the blended soup to low heat and warm for 2–3 minutes, stirring, until steaming but not boiling. Taste and adjust salt and pepper. If you prefer a thinner soup, add 60–120 ml hot broth or water and warm for 1 minute before serving.