 |
Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 4 |
|
A great soup for spring or early summer. Try to buy one of the large bunches of basil with a heady scent and pungent, peppery leaves. Ingredients:
3 tablespoons butter |
1 lb young leek, roughly chopped |
2 stalks celery, roughly chopped |
5 cups vegetable stock |
1/2 lemon, juice and zest of |
1 bunch extra fresh basil leaf, plus |
extra fresh basil leaf, to garnish |
6 tablespoons heavy cream, plus |
extra heavy cream, to serve |
salt and pepper |
Directions:
1. Heat the butter in a large pan, add the leeks and celery, cover, and sweat for 5-10 minutes over medium heat.
2. Remove the lid, add the stock and lemon zest and juice.
3. Bring to a boil, reduce the heat, and simmer for 15 minutes.
4. Remove from heat, add the basil, and blend in a blender or food processor until smooth.
5. Chill for 1 hour.
6. Stir in the cream and adjust the seasoning to taste.
7. Serve chilled, with a generous swirl of cream, and garnish with basil leaves.
|
|