Leek-garden pea soup with basil
Vegetarian soup of leek, garden peas and basil with white cheese.
Heat the oil in a soup pan and fry the leek for 2 minutes. Add the water and the bouillón tablets. Bring to the boil and cook for 5 minutes.
Meanwhile, cut the basil into strips and the white cheese into cubes. Add the garden peas to the soup and cook for another 2 minutes.
Put three quarters of the basil through, turn off the heat and puree with a hand blender until smooth. Spread over the plates and sprinkle with the white cheese and the rest of the basil.
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