This soup took less time to make than if I had to go to the homogenised high-street shops and buy a sandwich or ‘home-made’ soup plus of-course it means I know exactly what went into it!
ive used leek and celery but I would normally add carrots but The Viking fed the last of the carrots to the donkeys this morning! I guess you could use any variation of veg.
some butter and olive oil
1 onion, finely chopped
1 leek, finely chopped
3 sticks of celery, finely chopped
3 cups of frozen garden peas
2 pints of veg stock
on a low heat melt the butter and oil in the pan and saute the onions first till translucent.
then add the leek and celery and put the lid on the pan whilst the veg sweat for 5 mins.
add salt and pepper and let them sweat for a further 5 mins.
add the peas and the stock and then turn the heat up to medium with the lid on for 20 mins.
blitz with a handheld and serve with some freshly chopped basil and a swirl of cream (or if it’s a lovely hot day, put it in the fridge and serve cold later…)