Whilst not always a summer meal, soup can in fact, be a lovely summer meal as the sun goes down. Served with some Foccacia bread, it’s refreshing and even cools you down!
Preparation: 15 min
Cooking time 10 mins
- 600ml hot vegetable stock
- 700g frozen peas
- 1 tbsp olive oil
- 1 tbsp basil, finely chopped
- 1 x Parmesan rind
- 2 tbsp fresh pesto
- 15g parmesan, grated
Bring stock to the boil in a large pan.
Add the peas, and boil for approx 5 mins.
Cool slightly then put in a blended with olive oil and basil and blend until smooth. Some people like a little texture, if so, stop blending when it has a little texture left.
Rinse out the pan you were using, and pour the mixture back into the pan.
Add the Parmesan rind.
Re-heat until piping hot.
Season and remove the rind.
Ladle the soup into bowls.
Serve with a dollop of pesto, a sprinkling of grated parmesan, and freshly ground pepper.
If you have a baby, you might like to give them a little taste of this ( when cool) as a weaning recipes, from 7 months on, to encourage new tastes.