Creamy chilled basil, pea & lettuce soup
A smart starter that's easy to make and has a summery, delicate taste
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 mins
Vegetarian
- Cook the peas in boiling water for 3 mins. Drain and cool with cold running water. Put the peas, basil, lettuce, vegetable stock and 3⁄4 of the crème fraîche together in a blender and process until smooth. Do this in two batches. Season, cover and chill for at least 1 hr before serving. Add a swirl of remaining crème fraîche and serve.
Per serving
263 kcalories, protein 8.0g, carbohydrate 11.0g, fat 21.0 g, saturated fat 13.0g, fibre 4.0g, salt 1.0 g
Recipe from Good Food magazine, June 2005.
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http://www.bbcgoodfood.com/recipes/2102/
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Ingredients
- 300g fresh or frozen peas
- 1 large bunch basil , leaves only
- 1 head soft lettuce , core removed and shredded
- 850ml cold vegetable stock
- 200ml pot crème fraîche
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Herby garlic rolled pork with apple salad
Give pork a roll in herbs, it'll stay moist, and is great with the apple sauce
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 mins
Vegetarian
Ingredients
- 300g fresh or frozen peas
- 1 large bunch basil , leaves only
- 1 head soft lettuce , core removed and shredded
- 850ml cold vegetable stock
- 200ml pot crème fraîche
Per serving
263 kcalories, protein 8.0g, carbohydrate 11.0g, fat 21.0 g, saturated fat 13.0g, fibre 4.0g, salt 1.0 g
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