Pea & basil soup

Name: Pea & basil soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2½ tbsp olive oil; 1 onion, finely chopped; 200 g waxy potatoes (such as Charlotte, le Ratte or new), peeled and chopped; 700 g fresh podded or frozen peas; 750 ml vegetable or chicken stock, more if needed, to serve; 25 g pack basil, leaves picked, few small ones reserved to serve; Lemon juice, to taste; Extra virgin olive oil, to serve

Pea is one of the easiest soups to make – and there are many variations, such as this from Diana Henry – especially if you use frozen ones, which tend to be sweeter than fresh. This also works well with coriander or parsley.

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HealthyLow in saturated fat1 of your 5 a day

Serves4
CourseStarter
Prepare15 mins
Cook30 mins
Total time45 mins
PlusPreparation time 15 minutes + cooling and optional chilling

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2½ tbsp olive oil
1 onion, finely chopped
200g waxy potatoes (such as Charlotte, le Ratte or new), peeled and chopped
700g fresh podded or frozen peas
750ml vegetable or chicken stock, more if needed, to serve
25g pack basil, leaves picked, few small ones reserved to serve
Lemon juice, to taste
Extra virgin olive oil, to serve

Heat the oil in a large, heavy-based saucepan (one with a lid). Add the onion and potatoes and stir. Cook over a low heat for 7 minutes or so – the onions shouldn’t colour. Season, add a splash of water and cover with the lid. Sweat for about 20 minutes, adding a little water occasionally to stop the mixture sticking to the bottom of the pan.
Add the peas, stock and seasoning and bring to a boil. Simmer for 3 minutes, then leave to cool. When the soup is at room temperature, purée in a blender or food processor with the basil. Depending on the temperature you want to serve at, you may need more stock or water – hot soup is thinner than cold. Taste and add the lemon juice, then adjust the seasoning.
Reheat the soup before serving, or chill and serve cold. Put the small basil leaves on top, then drizzle over some good-quality extra virgin olive oil.