Summery pea & basil soup

A vivid bowlful that makes a fabulous quick lunch with crusty bread and soft goat’s cheese.

Ingreadient

• 2 tbsp Essential Olive Oil
• 2 large leeks (about 400g), trimmed and sliced
• 1 clove/s garlic, finely sliced
• 400g frozen Essential Garden Peas
• 750ml low-salt vegetable stock
• 12g (about 30 leaves) Cooks' Ingredients Basil, plus extra to serve
• 3 tbsp Essential Crème Fraîche, plus extra to serve
• Squeeze of lemon juice (optional)

Step by step

1. 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.
2. 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.
3. 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.