Pesto Pea Soup

Pesto pea soup

Introduction
We have so much cool stuff in our development kitchen… a whipping siphon, magnetic stirrer, pressure cooker, dehydrator, vacuum chamber, immersion circulator... even a centrifuge.

However, that doesn't mean we're snobs when it comes to using more everyday equipment. In fact, we think that some things - carrots, asparagus and this soup in particular - are at their best when cooked in a [shock, horror] microwave.

Recommended equipment
Mandolin
Blender
Fine-mesh sieve
Microwave

Pro tip
To increase the decadence of this recipe, add some crispy pancetta or olive oil toasted sourdough croutons. To tweak the taste, substitute the peas for courgette, or make it lower in calories by switching the cream for fat-free crème fraiche.

Ingredients for two small bowls

Frozen peas 200g
Vegetable stock 350g
Pesto 60g
Double cream 30g
Onion 1/2
Garlic x1 clove
Lemon x1
Seasoning to taste
Garnishes optional
Olive oil optional

Method
Finely slice the garlic and onion (we favour a mandolin for this task - just watch your fingers!) and add to a large, microwave-proof bowl along with the peas, stock, a dash of lemon juice and some salt and pepper. Cover tightly with cling film and microwave on full power for 8 minutes.

Scoop off a tablespoon of peas and set aside. Add the rest of the soup to a blender along with the pesto. Blend until silky smooth, checking the seasoning is to your liking as you go along.

When ready to serve, warm the soup in the microwave or on the hob until piping hot. Grate a little lemon zest into the bottom of your bowls and pour over the soup. Garnish with the reserved peas, some double cream and your very best olive oil.

Serving suggestions
Potato and green bean salad
Cheesy garlic ciabatta
Baked parmesan broccoli
Tomato, mozzarella and orzo salad
Roasted vegetable quesadilla