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Servings 10
Calories 126 kcal
Prep Time15 mins
Cook Time10 mins
Total Time25 mins

Ingredients
 

  • 6 onions, finely chopped
  • 1 large Leek, finely chopped
  • 1 stick of celery, finely chopped
  • 3.5 pints of water
  • 1 Kallo stock cube (veg)
  • 1 medium potato raw, cubed
  • 125 g fresh basil
  • ground white pepper
  • salt, taste dish first then add
  • 3 tbsp olive oil
  • 120 g frozen peas

Garnish

  • 300 g petit pois peas
  • 400 g crème fraîche
  • tarragon fresh, chopped, to taste
  • 3 tsp white wine vinegar
  • salt (taste first then add)
  • cracked black pepper

Instructions
 

  • Place the vegetables, stock cube, water, salt, pepper and olive oil into a pan and simmer until cooked.
  • When the veg is 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 créme fraiche, tarragon, vinegar, salt and pepper, spoon into the soup and drizzle over a little olive oil.
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Nutrition Facts
Fresh Basil Soup
Amount per Serving
Calories
126
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Sodium
 
80
mg
3
%
Potassium
 
371
mg
11
%
Carbohydrates
 
18
g
6
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Classic Main Courses, Dairy, Main Course, Soup, Starter, Vegetables
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