Early Summer Basil Soup

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.

• Ready In: 1 hr 40 mins
• Serves: 4

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.