Early Summer Basil Soup
- Ready In:
- 1hr 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 44.37 ml butter
- 453.59 g young leek, roughly chopped
- 2 stalk celery, roughly chopped
- 1182.95 ml vegetable stock
- 1 lemon, juice and zest of
- 1 bunch extra fresh basil leaf, plus
- extra fresh basil leaf, to garnish
- 88.74 ml heavy cream, plus
- extra heavy cream, to serve
- salt and pepper
directions
- Heat the butter in a large pan, add the leeks and celery, cover, and sweat for 5-10 minutes over medium heat.
- Remove the lid, add the stock and lemon zest and juice.
- Bring to a boil, reduce the heat, and simmer for 15 minutes.
- Remove from heat, add the basil, and blend in a blender or food processor until smooth.
- Chill for 1 hour.
- Stir in the cream and adjust the seasoning to taste.
- Serve chilled, with a generous swirl of cream, and garnish with basil leaves.
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RECIPE SUBMITTED BY
Aric Ross
Pittsburg, 0
<p>Being a vegetarian, I am continuously trying and making new dishes. One of the main difficulties of vegetarian food is trying to maintain good nutrition without getting bored. Thus, I find it exciting to explore new combinations and genres of foods.</p>