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.