Pea and Basil Soup

My Dad's neighbour gave us a big bunch of fresh basil, so we wanted to find a tasty dish to cook. A rainy weekend and different family members eating at different times meant soup was the answer. This recipe does not disappoint and is one of my new favourites, it's actually quite fancy! I add some shredded chicken for protein.

 INGREDIENTS

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 onion, diced
• 2tsp minced garlic 
• Salt and pepper
• 4 1/2 cups frozen peas
• 3/4 cup chopped fresh basil leaves
• 2 cups chicken stock
• 1 tin of Carnation evaporated milk
• Handful of sliced mozzarella cheese (I use bocconcini)
• Dessertspoon of char-grilled capsicum (jarred is fine) per bowl, to serve
• Optional: Handful of shredded chicken, to serve

METHOD

- Place a medium soup pot over medium heat.
- Add the olive oil, butter, onions, garlic, salt and pepper.
- Cook until the onions are soft and translucent, about 5 minutes.
- Add the peas and basil, and heat until the peas are thawed.

- Using a stick blender, blend mixture
- Add chicken stock and continue to puree with stick blender,
- Stir in tin of carnation milk
- Return the pan to medium heat and cook until hot, but not boiling.
- Taste the mixture to ensure it is seasoned well, you may have to add more salt or pepper.

- To serve, place the soup in bowls.
- Place thin slices of fresh mozzarella cheese on top of each soup and sprinkle with the diced roasted red capsicum. Serve immediately. 


Adapted from: http://www.cookingchanneltv.com/recipes/giada-de-laurentiis/pea-and-basil-soup.html