2 tbsp (olive) oil
400 g chopped leek
2 vegetable stock tablets
1 cup of fresh basil (15 g)
150 g white cheese (packet 200 g)
450 g garden peas fine
Heat the oil in a stockpot and fry the leek for 2 min. Add 1 liter of water and the stock tablets.
Bring to a boil and cook for 5 min. Meanwhile, chop the basil finely and cut the white cheese into cubes. Add the garden peas to the soup and cook for 2 more minutes. Add ¾ of the basil, turn off the heat and mix with a hand blender until smooth. Divide between the plates and sprinkle with the white cheese and the rest of the basil.