Tuesday, March 20, 2012

Cold Minted Pea Soup

Today at the main building we are offering a Cold Minted Pea Soup during lunch. A great way to start off Spring!

2 tablespoons olive oil
1 onion, finely diced
4 cups shelled fresh peas or frozen peas (20 ounces)
1/4 cup coarsely chopped fresh mint leaves
6 cups vegetable stock, preferably homemade
Salt and freshly ground black pepper
1/2 cup ricotta cheese


1. In a large pot, heat the olive oil over medium-high heat. Add the onions and cook, stirring, for 1 to 2 minutes, until softened. Add the peas and cook, stirring, for about 5 minutes, until softened and fragrant. Add the stock and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes. Season to taste with salt and pepper. Let the soup cool to room temperature.

2. Transfer the soup in batches to a food processor or blender. Add the ricotta and process until smooth.

3. Adjust the seasonings, cover, and refrigerate for at least 2 hours until chilled.

Serves 6

Bon Appetit!

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