Recipe Tip: Pea Cream Soup with Cashews and Basil

Recipe Tip: Pea Cream Soup with Cashews and Basil

Top Recipe for 4 Persons. All ingredients and tips for getting it right. Peas can also be creamy. Here we purée them into a velvety soup, and refine it with cashews and bacon.



    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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