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