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Summery Pea and Basil Soup |
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| Serves 4 |
Prep 5 mins |
Cook 15 mins |
Easy |
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Ingredients |
2 tbsp olive oil
2 large leeks (about 400g), trimmed and sliced
1 clove/s garlic, finely sliced
400g frozen garden peas
750ml low-salt vegetable stock
12g (about 30 leaves) basil, plus extra to serve
3 tbsp crème fraîche, plus extra to serve
Squeeze of lemon juice (optional)
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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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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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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.
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DAILY
DINNERS 
