3 Ways With Frozen Peas

Make this freezer staple shine in these summery recipes

- Anna Glover

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