basil, pea, and potato soup recipe:

- Boil 12 chopped fingerling potatoes for 20 minutes, and boil 4 cups of fresh english peas for 5 minutes, then set both aside
- Heat olive oil in a large pot over medium-low heat, add 1 cup chopped shallots for 8 to 10 minutes, then add 3 chopped garlic cloves in the last 2-3 minutes
- Add 6 cups water, 3-4 tsp of vegetable better than bouillon, 1 tsp salt, and 0.5 tsp pepper. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, for 10 minutes.
- Remove the broth from the heat, add 0.5 cup basil and 0.25 cup parmesan, then pour broth into a blender
- blend the mixture (excluding the peas and potatoes)
- put the blended broth back in the pot, add peas and potatoes, bring to a boil, then remove from heat
- garnish with parmesan, chives, basil, etc

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