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Pea and mint soup with ricotta
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1 tbsp olive oil
1 onion, chopped
3 garlic cloves, thinly sliced
1 leek, trimmed and thinly sliced
500ml fresh vegetable stock
1 medium potato, peeled and roughly chopped
400g frozen peas
1 lime, zest and juice
10g pecorino, finely grated
25g pack fresh mint, finely chopped
crusty bread, toasted, to serve
1. Heat the oil in a large pan and add the onion, garlic and leek with a pinch of salt; sweat over a low heat for about 10 minutes until soft. Add the stock, 500ml water and the potato; season and bring to a simmer. Cook until the potato is soft – about 15 minutes. Add the peas and bring back to a simmer for 3 minutes.
2. Meanwhile, put the ricotta, lime zest and pecorino in a small bowl and beat together. Stir in ¼ of the finely chopped mint and season lightly.
3. Take the soup off the heat and, reserving a little mint to garnish, stir in the remaining mint, then the lime juice. Blend until smooth and season. Reheat the soup (if need be) and serve topped with a dollop of the ricotta mixture and the reserved chopped mint on top, with the toasted bread alongside for dipping.
This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in March 2019.