Italian pea and basil soup
olive oil1 large onion, chopped1 stick of celery, chopped1 carrot, chopped2 garlic cloves, chopped400g frozen peas900ml vegetable stockA good handful of basil leaves, roughly tornSalt and pepperParmesan shavings and extra virgin olive oil to serve
This is such an easy soup to make. The basil gives it a lovely pungent flavour but you could also use mint to give a fresher flavour.
Heat a generous amount of olive oil in a large pan and add the onion, celery, carrot and garlic. Cover and cook over a low heat, stirring frequently, for 30-40 minutes.
Add the peas and the stock and bring to the boil. Reduce the heat and simmer for about 10 minutes. Add the basil and remove from the heat. Use a stick blender to whizz to a smooth soup. Add salt and pepper to taste. Serve with the parmesan shavings on top and a drizzle of your best olive oil. Great served with crusty bread.
Don't be tempted to rush the first stage of this recipe as cooking the vegetables slowly and allowing them to caramelise slightly gives the soup its depth of flavour.
Addthis
