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