Cook the garden peas with the stock. Simmer for 15 minutes. Add the spring onion and half of the basil. Purée the soup for approx. 6 minutes using a hand blender. Continue until the soup is nice and smooth. Purée the avocado and the garlic and the reserved basil in a food processor. Reserve a few basil leaves to garnish. Fold in the crème fraîche and season the avocado cream with salt and pepper. Transfer the soup to four plates. With an ice cream scoop place a dollop of avocado cream in the middle of each plate and garnish with torn basil leaves.
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