We transformed frozen peas into this marvellous pea soup, served with crispy croutons and ricotta cream.
Want to know how else to cook with peas? Try one of our perfect pea recipes.
Ingredients
Method
1.Place potatoes, stock and 1 cup water in a large saucepan over high heat. Bring to the boil, reduce heat to medium and cook, covered, for 10 minutes, or until the potatoes are tender. Add 2½ cups peas, increase heat to high and cook for 2 minutes. Take off the heat and set aside to cool slightly.
2.Meanwhile, heat half the olive oil in a medium frying pan over medium heat. Add the bread and cook, turning occasionally, for 4 minutes or until golden and crisp. Season with salt and pepper and set aside.
3.To make the ricotta cream, using a hand stick blender, combine the ricotta and ⅓ cup water until smooth. Set aside. Combine the pesto and remaining olive oil in a small bowl.
4.Using the same stick blender, blend the soup until smooth. Add ¼ cup ricotta cream and stir to combine.
5.Heat the remaining peas in the microwave until hot. Serve soup topped with the croutons, peas, ricotta cream and pesto mixture. Drizzle with olive oil, if desired.
Soup suitable to freeze up to step 4.
Note
