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.