English Pea and Mint Soup with Lemon Ricotta & Peashoots

• 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

1. Melt the butter in a saucepan and sweat the shallots until soft.
2. 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.
3. Reserve 2 tbsp of peas and then place the remainder in a blender with the stock and blitz until smooth.
4. Add the frozen peas, double cream and if necessary a little more vegetable stock if the soup is too thick and blend again.
5. Season well, then strain through a sieve into a jug and chill.
6. 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.