Food Network UK

Pea and Basil Soup

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Ingredients

  • 30ml olive oil
  • 15g butter
  • 1 small onion, Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 750g frozen peas
  • 75g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh basil leaves
  • 500ml chicken broth, divided
  • 500ml single cream
  • 4-6 very thin Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices fresh mozzarella cheese
  • 25g Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced roasted red peppers (jarred is fine)

Use imperial measurements

Method

How to make Pea and Basil Soup

Place a medium soup pot or heavy saucepan over a medium heat. Add the olive oil, butter, onion, garlic, salt and pepper. Cook until the onions are soft and translucent, about 5 minutes.

Add the peas and basil, and heat until the peas are thawed.

Place the pea mixture in a blender. Add 250ml of the chicken broth and pulse until pureed, adding more broth, if necessary.

Return the pureed mixture to the pan. Stir in the remaining chicken broth and the cream. Return the pan to a medium heat and cook until hot, but not boiling.

To serve, place the soup in bowls. Float a thin Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slice of fresh mozzarella cheese on top of each bowl and sprinkle with the Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced roasted red peppers. Serve immediately.