The wind is howling outside, it’s been raining all night and morning and I can’t help craving a lovely fresh soup.
I’ve got an abundance of basil in my garden at the moment. I love being able to make fresh pesto, or being able to toss the fresh picked leaves through a pasta or salad.
I’ve also just planted a huge variety of peas & beans in my garden too. They have just started to flower, so in a few weeks I should get my first harvest! And I can’t wait to be making this lovely soup using ingredients straight from my garden.
Pea and Pesto Soup- Serves 4
4 spring onions, finely diced 1 brown onion, finely diced 1L of stock (I used my chicken bone stock) 400g of peas (I used frozen peas) 2 cups of basil leaves 4 tablespoons of pine nuts 4 cloves of garlic, finely diced 2 tablespoons of olive oil 1/2 teaspoon of ground sea salt 1/2 teaspoon of ground black pepper extra virgin olive oil
- In a skillet on medium heat, fry off your onion and most of your garlic (reserve about a tablespoon for your pesto) in a little olive oil.
- Bring stock to a rolling boil, add in your peas & fried onions and garlic, reduce the heat to medium and allow to cook through for 5-10 minutes.
- Using either a blender or stick blender, blend your soup until it’s a lovely smooth and silky consistency. Return it to a low heat. Add salt and pepper to taste.
- To make your pesto use either a pestle and mortar or a spice grinder. Combine your basil leaves, salt, pepper, remaining garlic, pine nuts and oil. Sometimes its easier to start only with your leaves and salt, slowly adding the remaining ingredients. The pesto will oxidize (turn brown) very quickly, so either only make it just before serving, or place it in an airtight jar and cover with olive oil.
- To serve your soup, mix your pesto thoroughly through the hot soup, saving a little for a garnish. I like to add a generous dollop of sour cream and a drizzle of truffle oil and some fresh basil to serve.
Enjoy with a lovely buttery rye bread or sour dough! Keep warm, keep safe and enjoy!