Make the most of seasonal fresh peas in this bright and vibrant soup. If you can’t find fresh peas. frozen work just as well.
1 large onion, chopped
850ml vegetable or chicken stock
400 g fresh or frozen podded peas
4 tablespoons chopped fresh mint
salt and pepper
50 g fresh ricotta, thinned with a little milk, to garnish
pea shoots, to garnish
Heat a pan with 2 tablespoons olive oil an fry the onion for about 5 minutes. Pour in the stock and add half the mint and bring to the boil. Add the peas and bring to the boil again.
Stir in the remaining mint and season with salt and pepper. Blend the soup in a liquidiser until smooth as you like. Taste and check the seasoning, adjusting with salt and pepper if necessary. Return to the pan and reheat.
Serve the soup in bowls, garnished with the ricotta and pea shoots.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours