All Simple Vegetable Recipes


Potato, Basil And Pea Soup

POTATO, BASIL AND PEA SOUP

 

Serves 4

  • 1 lb (450 g) potatoes

  • 11/3 pts (800 ml) vegetable or chicken stock

  • 4 oz ( 110 g) fresh shelled peas

  • 1 tbs skimmed milk powder

  • 12 large basil leaves

  • salt. pepper

  1. Peel, finely dice and cook the potatoes in the stock.

  2. Puree half the mixture until smooth and return to the pot, reserving 2 tbs of stock.

  3. Bring back to the boil and add the peas, simmer for 2 minutes before seasoning.

  4. Meanwhile, blend the skimmed milk powder with the reserved stock and add this to the soup.

  5. Just before serving tear the pungent basil leaves into shreds and stir these into the boiling soup.

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