Fresh Basil Soup

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  • Serves: 10
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Fresh Basil Soup

Ingredients

  • 6 Onions, finely chopped
  • 1 Large Leek, finely chopped
  • 1 stick of Celery, finely chopped
  • 3 ½ pints of Water
  • Kallo stock cube (veg)
  • 1 medium Potato raw, cubed
  • 125g Fresh basil
  • Ground white pepper
  • Salt (taste dish first then add)
  • 3 tbsp Olive oil
  • 120g Frozen peas
  • Garnish
  • 300g Petit pois peas
  • 400g Crème fraiche
  • Tarragon fresh chopped, to taste
  • 3 tsp White wine vinegar
  • Salt (taste first then add)
  • Cracked black pepper

Method

  1. Place the vegetables, stock cube, water, salt, pepper and olive oil into a pan and simmer until cooked.
  2. When the veg are soft and well cooked, add the peas and basil then simmer for 1 minute.
  3. Liquidise well in batches and cool quickly in a bowl over iced water, this will keep the brilliant green colour.
  4. Warm to order, not too long and add the garnish.
  5. To make the garnish, cook the peas and refresh and drain well.
  6. Mix with the crème fraiche, tarragon, vinegar, salt and pepper, spoon into the soup and drizzle over a little olive oil.

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