No.151 Pea, Mint & Leek Soup

A simple summer soup for the long warm evenings. Perfect warm, or cold as a starter before getting the BBQ on.

Serves: 4

Time: 30 minutes

Difficulty: Straight Forward

300g of Peas

4 Shallots

1 Leek

1 Stalk of Celery

5 Mint leaves plus extra for decoration

750ml of Vegetable Stock

4 tablespoons of Ricotta

  1. Thinly slice the shallots and sweat in a little oil until softened.
  2. Chop the leek and the celery. Add to the pot and cook for 5 minutes.
  3. Add the peas, mint leaves and the stock and simmer for 15 minutes.
  4. Remove half the soup and blend with a hand blender. Return into the pot and stir.
  5. Taste the soap and add salt and pepper as needed.
  6. Serve in bowls with a tablespoon of Ricotta and a mint leaf.

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