English Pea and Mint Soup with Lemon Ricotta & Peashoots
Serves: 2
Ingredients
- 300g Fresh Peas, podded and rinsed
- 50g Frozen Peas, still frozen
- 1/2 Shallot, small
- Large knob of Butter, unsalted
- 170ml, Vegetable Stock, Hot
- 50ml Double Cream
- 8tsp Ricotta
- Lemon Zest, pinch
- 1/4tsp Lemon Juice
- Peashoots to garnish
- Smoked Paprika
- Salt and White Pepper
Optional:
- Borage Flowers
- Violas
- Nasturtium Leaves
Method
Melt the butter in a saucepan and sweat the shallots until soft.
Add the fresh peas and enough stock to cover them in the pan and boil for a couple of minutes until the peas are tender.
Reserve 2 tbsp of peas and then place the remainder in a blender with the stock and blitz until smooth.
Add the frozen peas, double cream and if necessary a little more vegetable stock if the soup is too thick and blend again.
Season well, then strain through a sieve into a jug and chill.
In a small bowl mix the ricotta with the lemon juice, zest and a pinch of salt. reserve.
To serve
Place 3 small spoonfuls of lemon ricotta on the base of a shallow soup bowl. Top each with a sprinkle of paprika and a borage flower.
Pour the chilled soup around the ricotta and dress with peashoots and edible flowers.