Potato and Pea Soup with Gremolata Oil
 | Cooking Time 30 minutes |
 | Serves 6 - 8 |
INGREDIENTS
- 2 tbsp olive oil
- 1kg Nadine potato, skin on and chopped into 4cm chunks
- 2 large leek, top trimmed, cut in half, washed well and sliced into 2cm pieces
- 1/2 clove crushed garlic
- 1 litre vegetable stock
- 1 litre water
- 2 cups frozen peas
- ½ cup basil leaves
- ½ cup parsley leaves GREMOLATA
- ½ cup olive oil
- Juice and zest of half a lemon
- 1 cup parsley leaves, roughly chopped
- ½ clove garlic
- Salt and pepper to taste
- Extra thawed peas and toasted sourdough crumbs
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
For the soup
- Place oil in a large pot over medium heat. Add leek and saute for 5 minutes until translucent and starting to brown.
- Add potato and garlic and continue cooking, stirring regularly for another 5 minutes.
- Add the stock and water and bring to the boil, before lowering to a fast simmer for 15 minutes.
- Add the peas, parsley and basil and cook for a further five minutes.
- Remove the pot from the heat and use a stick blender to blend to a smooth consistency.
- Season to taste.
For gremolata oil
- Place all ingredients into a small jug and blend with a stick blender until well combined.
- Season to taste.
To serve
- Top each bowl of soup with a little gremolata oil, a few thawed peas and toasted sourdough crumbs.
TIP: Leave the skin on when you cook a potato soup at home. So much of the goodness is found in the skin so why throw it away? Saves work in preparation also which is always great.
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