A delicate dish, inspired by the first sunny days!
Enhanced with a drizzle of olive oil, this creamy soup reveals subtle aromas and a beautiful depth of flavor, for a starter that is both simple and full of character.
Ingredients (serves 3-4):
400g peas (fresh or frozen)
1 potato
1/2 onion
750ml vegetable stock
3-4 tablespoons extra virgin olive oil
A few basil leaves
Sea salt & pepper
Recipe:
Peel and finely chop the onion. Gently sauté it in a saucepan with a drizzle of olive oil until translucent.
Add the diced potato and the peas. Stir, then pour in the vegetable stock.
Cook over low heat for 15 to 20 minutes, until the vegetables are very tender.
Blend until smooth and velvety. Season with salt and pepper.
Serve hot or slightly warm, drizzling generously with delicate olive oil. Finish with a few whole peas, basil leaves, and, for a delicate touch, a few edible flowers.
For an even more indulgent treat:
Add a spoonful of cream or ricotta for extra creaminess.
Sprinkle with seeds or croutons.
Enjoy!
