Fabulous courgette, pea and basil soup , I halved the recipe and left out the water but was prepared to add it after blending , but I do like the soups a little thicker. Enjoy.The key to keeping the colour vibrant is one you add the peas and the basil blitz it immediately . Recipe from Yottam Ottolenghi.
Ingredients
- 75ml olive oil
- 1 head of garlic
- 6 courgettes, approx
- 1 litre vegetable stock
- 500g frozen peas
- 50g basil leaves
- 200g feta
- 1 tsp lemon zest
- salt and black pepper
Method
- Put the oil into an extra large saucepan and place on a medium high heat. Add the whole garlic cloves and fry for 2-3 minutes, stirring frequently until they turn golden.
- Add the courgettes, 2 tsp of salt and plenty of pepper and continue to fry for 3 minutes, stirring continuously, until starting to brown. Pour in the stock, along with 500ml of water, and bring to the boil on a high heat.
- Cook for 7 minutes, until the courgettes are soft but still bright green. Add the peas, stir through for 1 minute, then add the basil. Remove from the heat.
- Using a stick blender or liquidiser, blitz until the soup is smooth and vibrant green. When ready to serve, spoon into eight bowls and top with the feta and lemon zest. Finish with a good grind of black pepper and a drizzle of oil.
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