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- 30ml olive oil
- 15g butter
- 1 small onion,
- 1 clove garlic, minced
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 750g frozen peas
- 75g fresh basil leaves
- 500ml chicken broth, divided
- 500ml single cream
- 4-6 very thin fresh mozzarella cheese
- 25g roasted red peppers (jarred is fine)
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 of fresh mozzarella cheese on top of each bowl and sprinkle with the roasted red peppers. Serve immediately.