Pea and mint soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 2 tbsp extra-virgin olive oil, plus a drizzle
- 6 spring onions, chopped
- 2 cloves garlic, 1 sliced and 1 halved
- 750ml vegetable stock
- 700g frozen peas
- a small bunch mint, leaves picked and shredded
- 100ml single cream, plus a drizzle
- 4-8 slices ciabatta
- 150g ricotta
- 1 lemon, zested and juiced
- a handful pea shoots
Method
- STEP 1
Heat 2 tbsp of oil in a stock pot over a 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.
- STEP 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.
