1 tbsp olive oil
1 onion, diced
2 cloves garlic, chopped
10 oz Mucci Farms Naked Leaf Living Arugula
2 cups peas
1/2 cup loosely packed Mucci Farms Naked Leaf Living Basil leaves
900 ml chicken broth
2 cups water
2 tbsp sour cream
1 Mucci Roma Tomato
1 tsp lemon zest
salt and pepper
Basil and arugula to garnish
In a medium saucepan over high heat, add oil and sauté onion and garlic until softened. Stir in arugula and a pinch of salt. Once arugula has wilted, add peas, basil, broth, and water. Bring to boil and let simmer uncovered for 5 minutes. Ladle into a blender in 2 batches and blend until puréed. Return to pot and reheat to serve.
In a small bowl, whisk together sour cream and 2 tbsp water. To serve soup, drizzle sour cream in a circle in centre of bowls, top with tomato, basil and arugula leaves and a sprinkling of lemon zest and pepper.
