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Summery pea & basil soup

Summery pea & basil soup

By Sara Al Harb
5’ Prep time
15’ Cook time
20’ Total time
255 Calories
4 Serving

Summary

A vivid bowlful that makes a fabulous quick lunch with crusty bread and soft goat’s cheese.
Sara Al Harb 0 Followers

Step by Step

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Step 1

Heat the oil in a large frying pan over a medium heat. Add the leeks and a pinch of salt. Fry for 5-6 minutes until the leeks are soft, then add the garlic and fry for 2-3 minutes more. Add the peas and stock, bring to a simmer and cook for a further 3-4 minutes. Take off the heat and allow to cool for 5 minutes.
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Step 2

Add the basil, crème fraîche and a squeeze of lemon juice (if using) to the pan; season. Whizz with a stick blender (or use a jug blender) until smooth. Taste, and adjust the seasoning if needed.
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Step 3

Reheat to serve, if necessary, then divide between bowls. Top with a little more crème fraîche, a few more basil leaves and a grinding of black pepper. The soup will freeze for up to 3 months.

Ingredient

  • Vegetable stock
    Vegetable stock
    750 mls
  • Garlic
    Garlic
    1 clove/s
  • Leeks
    Leeks
    2
  • Creme fraiche
    Creme fraiche
    3 tbsp
  • Essential olive oil
    Essential olive oil
    2 tbsp
  • Cooks' ingredients basil
    Cooks' ingredients basil
    12 grams
  • Frozen essential garden peas
    Frozen essential garden peas
    400 grams

Nutrition Facts

View nutrition facts
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