Name: Pea and mint soup
Total time: 30 min
Yield: 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

Pea and Mint Soup in a Bowl with Small Ricotta Toasts

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.