Ingredients: 100g unsalted butter 100g white onion, roughly sliced Salt and pepper 500g frozen peas 150ml double cream 5g of ground cumin 3g of minced garlic 15g of vegetable stock Basil Oil 40g of basil 160ml of olive oil
Method: To make the basil oil: 1. Plunge the basil in to boiling water, remove immediately and refresh in cold water and then drain and dry. 2. Liquidize the basil, adding the olive oil a little at a time 3. Strain through a muslin cloth and store in the refrigerator. To make the soup: 1. melt the butter in heavy bottom saucepan and sweat the onions until tender 2. Add peas, cumin, garlic and seasoning and sweat again for 5 minutes. Add 800g of water and vegetable stock and bring to the boil, then simmer for 5 minutes and check seasoning. 3. Then puree in a liquidizer, then pour it in to the saucepan again, and bring it back to the boil and add two thirds of the cream. Then pour in to 4 hot soup bowls. 4. Top each soup with puddles of cream and basil oil and finish with glennans vegetable crisps. Recipe courtesy of Glennans