search in

Pea Cream Soup with Cashews and Basil

Pea Cream Soup with Cashews and Basil
© Lena Staal
Home Food & Drinks Recipes Cooking Pea Cream Soup with Cashews and Basil

Pea Cream Soup with Cashews and Basil

Soup

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.
Discover more
French Onion Soup
Soup
French Onion Soup
A French classic that is guaranteed to please- you really can't go wrong with a rich, flavourful...
Find out more
Comfort Soup Recipes
Soup
Comfort Soup Recipes
Soup can be perfect any time of year! We are happy to bring you a delicious compilation of our best...
Soup
Spicy squash and lentil soup
River Cottage chef Hugh Fearnley-Whittingstall shares this recipe from his latest book with...
By Hugh Fearnley-Whittingstall
Gazpacho is a refreshing summer soup.
Soup
Gazpacho
Octavio V. Söll's gazpacho hails from the authentic Spanish restaurant La Casa d'Oc in Zurich.
By Octavio V. Söll
The Ukrainian borscht: a cultural asset worthy of protection.
Soup
Ukrainian Borscht
There’s such a depth of flavor to this iconic ruby red soup!
By Falstaff Editorial Team
Broccoli Soup
Soup
Broccoli Soup
Normally we only eat florets of broccoli, but there is so much goodness and flavour in the stalk...
By Max La Manna

The best

The Best Sweet Wines from France – Vintage 2019 The Best Red Wines from Germany – Vintage 2013 The Best Red Wines from Burgenland, Austria - Vintage 2010 The Best Sweet Wines from Austria – Vintage 2003 The Best White Wines from France - Vintage 2004
White Wine 2019: the best wines from Vaucluse, France Blauer Zweigelt: the best wines of 2021 from Lower Austria Cabernet Sauvignon: the best wines of 2010 from Burgenland Welschriesling: the best wines of the vintage 2022 White Wine 2019: the best wines from Campania, Italy
Credit Cards accepted – restaurants in Zürich Outdoor Dining Area – restaurants in Attikí The best restaurants in Linz in the Mid-Range Price Category Barrier-free – restaurants in Tyrol The best restaurants in North Rhine-Westphalia
Riesling: the best wines from South-Tirol in Italy €€€€€: the best wines from Vaucluse, France Kratosija: the best wines of the vintage 2013 Pinot Noir: the best wines of the vintage 2012 The Best Sweet Wines from Lower Austria - Vintage 2010