Creamy Pea, Pear and Basil Soup

Creamy Pea, Pear and Basil Soup
 
alt

This recipe was uploaded
by Allora Andiamo

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • Serves 4
  • 600g frozen peas
  • 2 sweet, ripe pears,peeled and sliced
  • 1 medium carrot , chopped finely
  • 1 medium onion, chopped finely
  • 2 handfuls of fresh basil
  • 1 tbsp butter
  • 125ml single cream
  • 800ml vegetable stock
1. In a large saucepan, melt the butter then add the chopped onion and carrot. Fry gently till soft.
2. Add the peas, pears and the vegetable stock. Pop a lid on it and let it simmer for approx. 10-15 mins.
3. Let the soup cool down a little then whizz it in a blender (in batches) till smooth and creamy, adding the cream and basil to the last batch.
4.Stir the soup well. If required you can put it back on the stove to warm through a little (don't let it boil though !)

Serve with some crispy grilled bacon and toasted baguette.

Note: i made this again without the carrot which gave the soup a better colour and also replaced the 125ml of single cream with just a spoonful of double cream and it was just as good :)

Creamy Pea, Pear and Basil Soup

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by Allora Andiamo

 
 

Method


1. In a large saucepan, melt the butter then add the chopped onion and carrot. Fry gently till soft.
2. Add the peas, pears and the vegetable stock. Pop a lid on it and let it simmer for approx. 10-15 mins.
3. Let the soup cool down a little then whizz it in a blender (in batches) till smooth and creamy, adding the cream and basil to the last batch.
4.Stir the soup well. If required you can put it back on the stove to warm through a little (don't let it boil though !)

Serve with some crispy grilled bacon and toasted baguette.

Note: i made this again without the carrot which gave the soup a better colour and also replaced the 125ml of single cream with just a spoonful of double cream and it was just as good :)
Show/hide comments

comments powered by Disqus