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Pea and Leek Soup with Basil Oil

Velvety pea and leek soup, silky as cream and bright with basil oil.
Fresh, warm, and lightly peppery, with a smooth finish in every spoonful.
Comforting green comfort that feels fancy but tastes like home.

soup ⏱ 35 min 300 kcal / portion 28.0 g carbs / portion (estimated) vegetarian celerymilk 🔗 Original source

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Pea and Leek Soup with Basil Oil
v2 · rb0e705f985 20260727Z1751 130 ml olive oil 2.5 pieces garlic clove salt to taste white pepper to taste 4 tsp crème fraîche 2 pieces basil make basil oil 🍳 sauté leeks, shallots, garlic and celery with bay leaves 🍳 cook peas in the sautéed vegetable base with water 🌀 blend soup until very smooth sieve soup until silky reheat soup gently 🌀 taste and adjust seasoning pour soup into serving bowls 🍽 finish with a drizzle of basil oil and crème fraîche Pea Leek Soup 🍲 20 g unsalted butter 3 pieces leek 4 pieces shallot 2 pieces celery 2 pieces bay leaf 800 g pea 1 l water 0.5 pieces 100 ml 30 ml 2 pieces pea, water salt white pepper crème fraîche
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Preparation steps

  1. make basil oil
  2. sauté leeks, shallots, garlic and celery with bay leaves
  3. cook peas in the sautéed vegetable base with water
  4. blend soup until very smooth
  5. sieve soup until silky
  6. reheat soup gently
  7. taste and adjust seasoning
  8. pour soup into serving bowls
  9. finish with a drizzle of basil oil and crème fraîche

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