French Onion Soup
A French classic that is guaranteed to please- you really can't go wrong with a rich, flavourful...
Pea Cream Soup with Cashews and Basil
Peas can also be creamy. Here we purée them into a velvety soup, and refine it with cashews and bacon.
| Ingredients (4 servings) | ||
|---|---|---|
| 8 | slices | bacon |
| 1 | leek, cut into thin rings | |
| 2 | handful | garlic, finely chopped |
| 2 | stalk(s) | celery, cut into slices about 5 mm thick |
| 2 | teaspoon(s) | olive oil |
| salt | ||
| 1.5 | l | good chicken or vegetable stock |
| 100 | g | cashews (or almonds) |
| 500 | g | peas, fresh or frozen |
| 1 | bunch | basil, leaves picked |
| 200 | ml | single cream |
| 1 | handful | watercress leaves, to garnish |
| black pepper | ||
Preparation:
- Slowly fry the bacon a dry pan until it is crispy. Remove and drain on kitchen paper.
- In the same pan, heat the oil and sauté the leeks, garlic and celery at a low temperature until the leeks have collapsed and are soft but not yet coloured.
- Season with salt, add 1 litre of the stock and the cashews and simmer for 15 minutes.
- Add the peas (reserving 1 small handful) and bring to the boil again. Simmer for one minute, then add the basil (save a few leaves for garnish) and purée as finely as possible using a hand blender.
- Strain through a sieve, heat again, and dilute to the desired consistency with more stock if necessary.
- Stir in the cream, garnish with the reserved peas, bacon, basil leaves, watercress and freshly ground black pepper and serve in warmed plates.
