POTATO, BASIL AND PEA SOUP
Serves 4
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1 lb (450 g) potatoes
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11/3 pts (800 ml) vegetable or chicken
stock
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4 oz ( 110 g) fresh shelled peas
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1 tbs skimmed milk powder
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12 large basil leaves
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salt. pepper
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Peel, finely dice and cook the potatoes
in the stock.
-
Puree half the mixture until smooth and
return to the pot, reserving 2 tbs of stock.
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Bring back to the boil and add the peas,
simmer for 2 minutes before seasoning.
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Meanwhile, blend the skimmed milk powder
with the reserved stock and add this to the soup.
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Just before serving tear the pungent
basil leaves into shreds and stir these into the boiling soup.
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