I have just made a batch of this as it’s something you can do ahead of time. It can be tarted up with a dollop of sour cream and some finely shredded fresh basil at the end and the beauty is that you use good old frozen peas!
Serves 4
2 tbsp extra virgin olive oil
2 small or 1 large yellow onions, peeled and finely diced (about 1 cup)
4 cups frozen peas
1 quart Vegetable stock
12 large fresh basil leaves, and 3 extra for garnish
freshly ground black pepper and salt
sour cream, to garnish
Heat the olive oil in a small soup pot over medium heat, add the onion and cook until soft, about 10 minutes.
Add the peas and vegetable stock, bring to a boil and simmer for about 10 minutes.
Remove from the heat and add the whole basil leaves and salt and pepper to taste.
Put the soup aside and let it cool for about 1 hour, then whizz it in the blender until smooth.
Cool in the fridge for at least 3 hours.
Serve garnishes with a spoonful of sour cream and the finely sliced basil.