Basil Soup

Prep Time 1 hour 10 minutes
Cook Time 15 minutes
Course Soup
Servings 4


  • 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


  • 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

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