Cooks in under 30 minutes
Ingredients
For
The Soup
1 Onion, finely chopped
1 Large Carrot, finely chopped
1 Celery Stick, finely chopped
1 Large Garlic Clove
500g Frozen Garden Peas
1 litre vegetable stock
1 Chilli (medium heat variety) sliced, seeds in
Good Handful of Fresh Mint
Small Lug of Oil
For
the Basil Oil
Good Handful of Basil
1 Clove of Garlic
Couple Lugs of Olive Oil
1 Lug Wine Vinegar
Plus Crème Fraiche/Cream
Equipment
Blender
Saucepan
Chopping Board& Knife
Wooden Spoon
Seasoning
Method
1. Heat
a sauce pan on the hob with a small lug of oil and the garlic and onion. Sweat
on a medium heat for 3-4 minutes then add the celery and carrot and a little seasoning,
sweating for a further 4 minutes, stirring regularly. Add the chilli.
2. Add
the Peas to the pan and stir. Let the peas soften slightly and add the stock.
The stock should just cover the contents of the pan. Keep any excess liquid Bring
to the boil and let the pan simmer for 5-8 minutes.
3. Whilst
the soup is simmering place garlic, basil and a couple of lugs of oil and a lug
of wine vinegar into a blender and whizz until smooth. The oil will appear
slightly denser.
4. Add
mint to the simmering pan, leave to infuse for 2 minutes.
5. Bring
soup off the heat and blend until smooth. The soup will be thick. Place back on
heat and add any excess liquid or some more water, to improve consistency.
Taste and season accordingly.
6. Serve
in bowls, with some basil oil, drizzled over and a dollop of crème fraiche or a drizzle of cream.
