Recipe Tip: Pea Cream Soup with Cashews and Basil

Instructions

1. Step 1

   Slowly fry the bacon a dry pan until it is crispy. Remove and drain on kitchen paper.

2. Step 2

   In the same pan, heat the oil and sauté the leeks, garlic and celery at a low temperature until the leeks have collapsed and are soft but not yet coloured.

3. Step 3

   Season with salt, add 1 litre of the stock and the cashews and simmer for 15 minutes.

4. Step 4

   Add the peas (reserving 1 small handful) and bring to the boil again. Simmer for one minute, then add the basil (save a few leaves for garnish) and purée as finely as possible using a hand blender.

5. Step 5

   Strain through a sieve, heat again, and dilute to the desired consistency with more stock if necessary.

6. Step 6

   Stir in the cream, garnish with the reserved peas, bacon, basil leaves, watercress and freshly ground black pepper and serve in warmed plates.

7. Step 7

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8. Step 8

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9. Step 9

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10. Step 10

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11. Step 11

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