Cream of green pea soup with pesto by Claudia Roden
Orignal image by Susan Bell
As the air chills, bring the warmth inside with a serving of this velvety pea soup by Claudia Roden.
Fresh basil and a swirl of vibrant pistou add a touch of spring to every bite. If you enjoy this dish, you can find the original recipe and more comfort meals in Claudia Roden's cookbook, Med.
Serves 4
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
400g frozen or fresh peas
600ml chicken or vegetable stock
100ml double cream
Salt and black pepper
Pistou
30g basil leaves
1-1½ garlic cloves, crushed
40g parmesan, grated
3 tbsp olive oil
Combine all pistou ingredients in a blender and blitz until a thick, fragrant paste forms. Set aside.
Heat the olive oil in a pan over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
Add the fresh or frozen peas and stock, bringing to a boil.
Reduce heat and simmer for 7-10 minutes, until the peas are tender. Pour in the cream and blend the soup until smooth.
Season generously with salt and pepper. Reheat if necessary. Top each serving with a dollop of pistou.