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Tag: Creamy

  • Creamy Pea Soup Recipe with Basil

    Creamy Pea Soup Recipe with Basil

    How to make creamy pea soup with fresh basil. Jump to the Creamy Pea Soup Recipe or read on to see our tips for making it.

    Creamy Pea Soup Recipe with Basil

    This soup is perfect for spring and summer. We use frozen peas, but if you have access to them, fresh peas would be lovely.

    Just after blending, we stir in some cream. The soup is quite delicious without it, the cream just rounds out the flavors and makes it luxurious and creamy.

    Chilled Pea Soup Recipe with ShrimpYOU MAY ALSO LIKE: If you love chilled soups, try this soup with peas, creme fraiche and shrimp. Jump to the Chilled Pea Soup Recipe with Shrimp.

    Recipe updated, originally posted August 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne

    Creamy Pea Soup Recipe with Basil

    • PREP
    • COOK
    • TOTAL

    This simple pea soup is adapted from Giada De Laurentiis. We call for frozen peas, but if you are lucky enough to have fresh peas, use them. This is especially good when topped with a few crumbled of feta cheese or fresh goat cheese.

    Makes approximately 4 servings

    You Will Need

    2 tablespoons olive oil

    1 medium onion, chopped

    2 garlic cloves, minced

    1 teaspoon sea salt

    1/2 teaspoon fresh ground black pepper

    4 cups frozen peas (from two 10-ounce packages)

    3 cups chicken stock, see our homemade chicken stock recipe

    3/4 cup chopped fresh basil leaves

    1/2 cup cream

    Crumbled feta cheese or fresh goat cheese, for serving

    Directions

      1Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onions and cook until softened, about 8 minutes. Stir in the garlic, salt and pepper then cook for 1 minute.

      2Add the peas and chicken stock then bring to a boil. Reduce the heat to medium-low and cook at a low simmer, uncovered, for about 5 minutes.

      3Remove the pot from the heat, add the basil and use an immersion blender to blend until smooth (or use regular blender). Stir in the cream, taste the soup and adjust with more salt and/or pepper. Divide between bowls and top with a little ricotta cheese or goat cheese crumbles.

    Adam and Joanne’s Tips

    If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste


    AUTHOR:

    Joanne Gallagher

    Previous Post: Baked Ziti with Shrimp and Spinach
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  • Marry Me Stuffed Shells Recipe (Easy, Creamy & Cheesy)

    Marry Me Stuffed Shells Recipe (Easy, Creamy & Cheesy)

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    Marry me stuffed shells take the viral sauce you love and turn it into a cozy, baked pasta moment. Think creamy chicken-stuffed shells, melty cheese, and just enough sun-dried tomatoes for that extra swoon-worthy touch.

    Close up of the completed marry me stuffed shells dish.

    Why This Recipe Gets All the Love

    • Fan Favorite! You guys love my marry me chicken and my stuffed shells recipes, so why not combine them into one delicious dish!
    • Perfect for sharing (or leftovers): This dish is great for family dinners, potlucks, entertaining, or making ahead and freezing when you need an easy win.
    • So many ways to serve it: Pair it with a simple green salad, garlic bread, or roasted veggies, or serve it on its own and let the shells steal the show.

    Ingredients for Marry Me Stuffed Shells

    Overhead shot of the labeled marry me stuffed shells filling ingredients.Overhead shot of the labeled marry me stuffed shells filling ingredients.
    • Add Spinach: Stir 1–2 cups fresh baby spinach or 1 cup thawed, well-drained frozen spinach into the sauce during step 3 for a pop of green.
    • Cooked Chicken: Rotisserie chicken works great, but leftover shredded, chopped chicken, or canned chicken works as well.
    • Sun-Dried Tomatoes: I usually use julienne-cut sun-dried tomatoes packed in oil, but dry-packed works too. If using dry-packed, soak them in the chicken broth for 15–20 minutes, then strain and use both as directed.
    Overhead shot of the labeled marry me stuffed shells sauce ingredients.Overhead shot of the labeled marry me stuffed shells sauce ingredients.
    • Want extra sauce? Go for it! If you love a really saucy pasta, make 1½ to 2 times the sauce so there’s plenty to spoon over every shell.

    How to Make Marry Me Stuffed Shells

    My family can’t get enough of this dish. The creamy sun-dried tomato sauce is always a hit on busy weeknights. Pair it with focaccia bread for the ultimate meal.

    Shells & Filling

    1. Boil the Pasta: Preheat the oven to 375ºF. Spray a 3-quart baking dish with nonstick cooking spray and set aside. Bring a large pot of salted water to a rolling boil, then cook the jumbo pasta shells according to the package directions for al dente pasta. Drain the shells and rinse them in cold water to stop the cooking process. Toss lightly with 1-2 teaspoons of olive or vegetable oil to prevent sticking.
    2. Mix the Filling Ingredients: Add the chicken, ricotta, mozzarella, parmesan, sun-dried tomatoes, Italian seasoning, salt, and pepper to a large bowl and mix until combined. Set aside.
    Jumbo shells cooking in boiling water on the stove.Jumbo shells cooking in boiling water on the stove.
    Filling ingredients added to a bowl.Filling ingredients added to a bowl.

    Sauce & Assembly

    1. Start the Sauce: Add the butter to a large skillet and melt over medium heat. Once melted, add the garlic and cook for about 30-60 seconds, until fragrant. Add flour and whisk to form a paste. 
    2. Add Broth, Cream, and Cheese: Cook for 1-2 minutes before slowly whisking in the chicken broth, cream, and parmesan until smooth and combined. It will be quite thick as you first begin to whisk in the liquid.
    3. Add Tomatoes and Seasoning: Stir in the sun-dried tomatoes, paprika, Italian seasoning, salt, and pepper. Continue to whisk the sauce for a few minutes until it thickens.
    4. Start Assembly: Add about ¾ of the sauce to the bottom of the prepared baking dish. 
    5. Stuff the Shells: Stuff each shell with about 2 tablespoons of the filling. Arrange the filled shells in an even layer on top of the sauce. 
    6. Bake: Spoon the remaining sauce evenly over the top of the shells. Bake uncovered for 25-30 minutes, until the sauce is bubbling and the shells are starting to brown. Let the marry-me stuffed shells rest for about 5 minutes before garnishing with fresh basil if desired, and serving. 
    Butter, garlic, and flour added to a skillet.Butter, garlic, and flour added to a skillet.
    Chicken broth, cream and parmesan cheese added to the butter and flour mixture.Chicken broth, cream and parmesan cheese added to the butter and flour mixture.
    Sun-dried tomatoes and seasonings added to the skillet.Sun-dried tomatoes and seasonings added to the skillet.
    Some of the sauce added to the bottom of the baking dish.Some of the sauce added to the bottom of the baking dish.
    The rest of the sauce adde to the top of the shells. The rest of the sauce adde to the top of the shells.

    Alyssa’s Recipe Tip

    Don’t overcook the shells! Whatever you do, don’t overcook the shells. Boil them 2–3 minutes less than the package says, so they don’t fall apart when you stuff them. They will finish cooking in the oven.

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    Bowl of a serving of the marry me stuffed shells.Bowl of a serving of the marry me stuffed shells.

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