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Essential Olive Oil500ml
500mlItem price
£4.00Price per unit
80p/100mlA vivid bowlful that makes a fabulous quick lunch with crusty bread and soft goat’s cheese.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Heat the oil in a large frying pan over a medium heat. Add the leeks and a pinch of salt. Fry for 5-6 minutes until the leeks are soft, then add the garlic and fry for 2-3 minutes more. Add the peas and stock, bring to a simmer and cook for a further 3-4 minutes. Take off the heat and allow to cool for 5 minutes.
Add the basil, crème fraîche and a squeeze of lemon juice (if using) to the pan; season. Whizz with a stick blender (or use a jug blender) until smooth. Taste, and adjust the seasoning if needed.
Reheat to serve, if necessary, then divide between bowls. Top with a little more crème fraîche, a few more basil leaves and a grinding of black pepper. The soup will freeze for up to 3 months.
Make it vegan
For a plant-based version of this soup, use a non-dairy alternative to crème fraîche (such as Oatly! Oat Fraiche) when blending.
Typical values per serving when made using specific products in recipe
Energy | 935kJ/ 255kcals |
---|---|
Fat | 13g |
Saturated Fat | 4.6g |
Carbohydrates | 15g |
Sugars | 8.4g |
Fibre | 7.8g |
Protein | 7.6g |
Salt | 0.1g |
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£4.00Price per unit
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59p each est.Price per unit
£2.80/kg0 added
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65pPrice per unit
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£1.00Price per unit
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£1.00Price per unit
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80pPrice per unit
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£1.40Price per unit
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30pPrice per unit
30p each