Creamy pea and basil soup
On February - 7 - 2012
Ingredients:
- 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.