1 Tbsp olive oil
200g good quality bacon (can be omitted if vegetarian)
300g new season potatoes (jersey benne), cut into quarters
Bunch spring onions, finely cut
3 garlic cloves, crushed
2 litres chicken or vegetable stock (hot)
300g spring cabbage, thinly sliced
300g fresh or frozen peas
1-2 lovage leaves (optional)
Handful fresh basil
Extra virgin olive oil
Sea salt and freshly ground black pepper
To serve: crusty bread
Heat the oil in a pot over medium-high heat, add the bacon and cook until golden (2-3 minutes). Add the potato, onion, lovage (if using) and garlic, cover and stir occasionally. Cook for about 5 minutes or until the potatoes become tender.
Add the stock hot stock and simmer until the potato is tender 10-15 minutes.
Add the cabbage and cook for a couple of minutes, add the peas and few torn leaves of basil. Simmer for 5 minutes, taste and adjust seasoning.
Mash up the basil in a mortar and pestle with a pinch of salt, add a drizzle of olive oil so you get a thick green paste.
Serve the soup warm in bowls with a spoonful of basil sauce on top and crusty fresh bread.
This soup is the essence of summer it is light, refreshing and full of flavour! Asparagus, broad beans and baby zucchini can be added and why not try a little fresh oregano, marjarom or mint for a little difference!