A quick and simple soup from ” The Hidden Hut” by Simon Stallard.
Ingredients
- 750 ml vegetable stock
- 700 g fresh podded peas or frozen peas
- 4 tbsps ricotta cheese
- zest of 1/2 lemon
- 75 ml double cream
- 20 g mint leaves shredded
- sea salt and freshly ground black pepper
Servings:
Instructions
- Put the vegetable stock in a large saucepan over a high heat and bring it to a rolling boil. Add the peas and simmer for 8-10 minutes or until tender. If using frozen peas cook from frozen and simmer for about 5 minutes.
- Meanwhile mix the ricitta and lemon zest together in a small bowl.
- Once the peas are cooked remove the pan from the heat and stir in the cream and most of the mint leaves. Blend in a blender or food processor, then season to taste with salt and pepper.
- Divide the soup between four bowls and serve each topped with a tablespoon of the lemon ricotta and a few of the reserved mint leaves sprinkled over.
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