Pea Cream Soup with Cashews and Basil
Pea Cream Soup with Cashews and Basil
© Lena Staal
Pea Cream Soup with Cashews and Basil
© Lena Staal
Ingredients (Serves 4)
8
slice
bacon
2
teaspoon
olive oil
1
leek, cut into thin rings
2
clove
garlic, finely chopped
2
stalk
celery, cut into slices about 5 mm thick
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
salt
black pepper
1
handful
watercress leaves, to garnish
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.
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