Early Summer Basil Soup

• 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.

butter, young leek, stalks celery, vegetable stock, lemon, basil leaf, basil leaf, heavy cream, extra heavy cream, salt

Taken from www.food.com/recipe/early-summer-basil-soup-107855 (may not work)