Ingredients :
1 shallot, finely chopped
1 garlic clove, finely chopped 1 tbsp butter
400 g / 3 cups frozen peas, thawed Walnut-size piece fresh ginger, peeled and grated
About 625 ml / 21/2 cups vegetable broth (stock)
100 g /1/4 lb floury potatoes, peeled and finely grated
1 sprig fresh basil, leaves finely chopped
4 tbsp creme fraiche
Salt and freshly ground pepper
2 tbsp pumpkinseed oil (optional, to serve)

Method : Prep and cook time: 30 min
1      Sweat the shallot and garlic in hot butter until softened.
2      Add the peas, ginger and broth (stock) and bring to a boil.
3      Add the grated potatoes and simmer gently for about 15 minutes.
4      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 texture).
5      Reduce to the desired thickness with more broth if necessary and season with salt and pepper.
6      To serve, ladle into bowls, drizzle with pumpkinseed oil and pull the tip of a spoon through the oil to give a marbled effect.

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