Early Summer Basil Soup Recipe

Name: Early Summer Basil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 lb young leek, roughly chopped; 2 stalks celery, roughly chopped; 5 cups vegetable stock; 12 lemon, juice and zest of; 1 bunch extra fresh basil leaf, plus; extra fresh basil leaf, to garnish; 6 tablespoons heavy cream, plus; extra heavy cream, to serve; salt and pepper

Servings: persons

3 tablespoons butter
1 lb young leek, roughly chopped
2 stalks celery, roughly chopped
5 cups vegetable stock
12 lemon, juice and zest of
1 bunch extra fresh basil leaf, plus
extra fresh basil leaf, to garnish
6 tablespoons heavy cream, plus
extra heavy cream, to serve
salt and pepper

1
Heat the butter in a large pan, add the leeks and celery, cover, and sweat for 5-10 minutes over medium heat.
2
Remove the lid, add the stock and lemon zest and juice.
3
Bring to a boil, reduce the heat, and simmer for 15 minutes.
4
Remove from heat, add the basil, and blend in a blender or food processor until smooth.
5
Chill for 1 hour.
6
Stir in the cream and adjust the seasoning to taste.
7
Serve chilled, with a generous swirl of cream, and garnish with basil leaves.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons butter, 1 lb young leek, roughly chopped, 2 stalks celery, roughly chopped, 5 cups vegetable stock, and more.

Yes, Early Summer Basil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Early Summer Basil Soup

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