Spring pea soup

Peas originally come from the Middle East and were cultivated thousands of years ago. Today, they are grown all over the world and are a popular vegetable in many cuisines. The season for fresh peas in Central Europe is generally from May to July. This is when they are at their freshest and tastiest. Outside of this season, peas are often available frozen or canned. We have put together a simple recipe for a delicious, spring-like pea soup with lemon and basil.

Ingredients:

• 1 tablespoon of olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 500 g fresh or frozen peas
• 750 ml vegetable stock
• Juice and zest of one lemon
• A handful of fresh basil leaves
• Salt and pepper to taste
• Depending on taste, 100 ml cream or coconut milk for a creamier consistency
  
  

Preparation:

1. Heat the olive oil in a large pan and fry the onion and garlic until soft.
2. Add the peas and fry briefly.
3. Pour in the vegetable stock and bring everything to the boil. Reduce the heat and simmer the soup for about 10 to 15 minutes until the peas are soft.
4. Puree the soup with a hand blender until smooth.
5. Add the lemon juice and lemon zest and stir well.
6. Cut the basil leaves into fine strips and stir them into the soup.
7. Season the soup to taste with salt and pepper. If you would like a creamier consistency, add cream or coconut milk and heat the soup again briefly.
8. Serve the soup hot, garnished with a few fresh basil leaves.

Enjoy your meal!