Leek-garden pea soup with basil

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.