Ingredients

The following ingredients have 4 Servings
  • 2.667 cups peas (frozen) thawed
  • 1 shallot (finely chopped)
  • 1 clove garlic cloves (finely chopped)
  • 1 Tbsp butter
  • walnut-sized ginger (peeled and grated)
  • 2.5 cups Vegetable broth (approx.)
  • 0.667 cup floury potatoes (peeled and finely grated)
  • 1 sprig fresh Basil (finely chopped)
  • 4 Tbsps Crème fraiche
  • 2 Tbsps Pumpkin seed oil

Instruction

  • Sweat the shallot and garlic in hot butter until softened.
  • Add the peas, ginger and broth and bring to a boil.
  • Add the grated potatoes and simmer gently for around 15 minutes.
  • Add the basil and creme fraiche to the soup and puree until smooth (the puree can be pushed through a sieve to give an even smoother soup).
  • Reduce to the desired thickness and season with salt and pepper.
  • To serve, ladle into bowls, drizzle with pumpkinseed oil and pull the tip of a spoon through the oil to give a marbled effect.