1 tablespoon olive oil
1 small leek
2 cloves garlic
2 cups peas (fresh or frozen)
6 cups water
1 cup fresh basil leaves
1 teaspoon salt
1/2 teaspoon ground pepper


In a small soup pot, saute the chopped leeks and garlic in olive oil along with the salt and pepper, until slightly tender. Add the peas and stir to cook for 2 minutes. Add the water, bring to a boil and cook for 10 minutes.
Allow to cool then pour soup mixture into a blender. Blend in the basil leaves.
Return the mixture to the pot and heat to serve.