Green Pea, Mint and Chilli Soup with a Basil Oil and topped with Crème Fraiche/Cream

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.