- 2 bulbs of garlic
- 1 onion
- 2 cups of frozen peas
- 1 big handful of basil
- Olive oil
- Splash of cider vinegar
- Salt and pepper
Chop onion into quarters and place the wedges along with whole bulbs of garlic into a roasting tray. Drizzle with olive oil and a sprinkling of salt and roast at 180°C for 30 minutes.
They may need turning/stirring in that time so keep an eye on them - it is very important that they don't burn or even brown too much, as this will give your soup a nasty bitter taste. In the meantime, Bring a pan of water to the boil and cook your peas, then drain and allow to cool.
When the onion and garlic is ready, leave to cool for a few minutes then peel of the skins. The cloves should be cooked through and sticky. Add all ingredients (except the rocket) to the blender with some water, and blend until completely smooth.
The amount of water you add depends on how thick you like your soup - I would start with 2 cups of water and see how it goes. Heat on the stove just before serving, garnish with rocket and a drizzle of olive oil (some parmesan or pecorino shavings would be good delicious for those not avoiding dairy).
Recipe from The Herb Diaries