Basil Soup
Ingredients
- 50 g butter
- ½ cup leeks roughly chopped
- 2 celery sticks roughly chopped
- 600 ml vegetable stock
- Half a lemon zest and juice
- 1 large bunch fresh basil plus extra to garnish
- 100 ml double cream 10ml to serve
Instructions
- Select the VEGETABLE function and heat the butter in the Russell Hobbs DualChef pot, add the leeks and celery, and cover with pressure cooker lid to sweat over for 5 minutes.
- Remove the lid, add the stock, lemon zest and lemon juice and bring to a boil.
- Select keep warm function and simmer for 10 minutes.
- Remove from the heat and allow to cool. Add the basil, blend in a blender until smooth.
- Chill for an hour.
- Serve chilled, with a swirl of a 10ml cream and garnished with basil leaves.
- Chef’s tip: Serve with a crispy parmesan chip