Wednesday, 5 August 2015

Pea and Pesto Soup

This recipe comes from Nigella Lawson's Express series. I found that the amount of water was too much and ended up being a very liquidy soup so I've changed it below - obviously if that's what you like then you can add the original 750ml :)


Pea and Pesto Soup

Ingredients

500 ml water
375 grams frozen peas
2 spring onions (trimmed but whole)
1 teaspoon Maldon salt
½ teaspoon lime juice
4 tablespoons fresh pesto
2 tablespoons pine nuts (optional)


Method

Add water to a pot to cover the peas, spring onions, salt and lime juice and bring to boil.
Let simmer for 7 minutes.
Discard the spring onions and blitz the peas and their liquid with the pesto in a blender.
Tip the pine nuts into a small frying pan, and toast over a medium heat until they begin to colour.
Sprinkle over each bowl of soup.

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