Pea and mint soup with ricotta and lemon crostini
30 MINUTES | SERVES 4 | EASY |
extra-virgin olive oil 2 tbsp, plus a drizzle
spring onions 6, chopped
garlic 2 cloves, 1 sliced, 1 halved
vegetable stock 750ml
frozen peas 700g
mint a small bunch, leaves picked and shredded
single cream 100ml, plus a drizzle
ciabatta 4-8 slices
ricotta 150g
lemon 1, zested and a squeeze of juice
pea shoots a handful
1 Heat 2 tbsp of oil in a stockpot over medium-high heat and fry the spring onions and sliced garlic for a few minutes until fragrant. Add in the stock and peas, and bring to a simmer. Cook for 5-8 minutes or until the peas are bright green and tender. Add most of the mint, and whizz with a stick blender until smooth. Pour in the cream and blend again until creamy. Strain if you want a really smooth soup, and add a splash more stock if you prefer a thinner soup. Reheat to serve.
2 Toast the ciabatta, then rub with the halved garlic clove. Whip the ricotta in a bowl with the lemon zest, a squeeze of juice and some seasoning. Spoon over the crostini. Divide the soup between bowls, drizzle with a little more cream and olive oil, and scatter with pea shoots. Serve with the crostini.
PER SERVING
457 kcals | fat 18.1G
saturates 6.9G | carbs 46.8G | sugars 14.1G
fibre 12.5G | protein 20.5G | salt 1G
Diese Geschichte stammt aus der June 2021-Ausgabe von Olive.
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Diese Geschichte stammt aus der June 2021-Ausgabe von Olive.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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