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Pea and Basil Soup
Serves: 2
INGREDIENTS:
20g onion, finely chopped
3g garlic, finely chopped
80g butter/margarine (use Cardin margarine for the
vegan option)
200g frozen petits pois
100ml vegetable stock
5g basil leaves
salt and pepper, to taste
METHOD:
Sauté onion, garlic and half the butter/margarine in
a saucepan
Add petits pois and then add vegetable stock
As soon as the mixture starts to boil, add basil and the
remainder of the butter/margarine
Season, remove from the heat and blend until smooth
Pass through a sieve and discard the remaining pulp
Reheat and check for seasoning
Tip: When the soup has been passed through the sieve and
re-heated, make sure it does not boil, otherwise the green colour
from the peas will turn grey and the soup won’t look appetising.
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(Only some brands of margarine, like Cardin, are suitable for
vegans).
salads & soups 32