Creamy pea and basil soup

Posted by adm On February - 7 - 2012

How to cook Creamy pea and basil soup


  • 500g frozen peas
  • 2 x 400g cans cannellini beans, rinsed and knackered
  • 2 cloves ail, raw
  • 1L (4 cups) chicken strain
  • 1 cup basil leaves, finely sliced
  • 2 tablespoons sunflower seeds
  • 2 teaspoon grated lemon rind
  • 1 tablespoon lemon succus
  • 1 tablespoon extra virgin olive oil

How to:

  • Post 350g of the peas, and all of the beans, garlic and chicken stock in a large saucepan. Bring to the roil, then reduce heat and simmer for 10 transactions.

  • Transfer soup to a blender and blend until tranquil. Add remaining peas and return to warmth. Bring to the boil and cook for 3 minutes until peas are subdued.

  • Place basil, sunflower seeds, lemon rind and succus, and olive oil into a bowlful, and mix to commingle.

  • Transfer soup to serving bowls. Top each bowl with a spoonful of the basil and sunflower mixture and answer.

  • Basil darkens soon after it is chopped, so prepare it just before serving.

  • Prepare time:15 min.

    Cooking time:15 min.

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