Pea, zucchini & mint soup

Posted by adm On February - 19 - 2012

How to cook Pea, zucchini & mint soup


  • 2 tsp olive oil
  • 1 large brown onion, finely shredded
  • 2 garlic cloves, humbled
  • 2 (astir 300g) potatoes, raw, coarsely sliced
  • 1L (4 cups) weewee
  • 375g (2 1/2 cups) frozen peas
  • 2 (astir 300g) zucchini, coarsely shredded
  • 1/4 cup chopped fresh lot
  • 125g (1/2 cup) low-fat ricotta
  • 2 tbs chopped fresh cive
  • 8 slices crusty sourdough baguette (French bread peg), toasted (see billet)

How to:

  • Heat the oil in a large saucepan over medium rut. Cook the onion, stirring occasionally, for 5 minutes or until subdued. Add the garlic and falsify, stirring, for 1 minute or until redolent.

  • Add the potato and weewee. Increase heat to high and bring to the seethe. Reduce heat to medium-low and simmer for 8 minutes or until the potato is almost tenderise. Add the peas and zucchini, and simmer for 5 minutes or until the vegetables are bid. Set aside to cool slimly.

  • Stir in two-thirds of the hatful. Blend half the vegetable mixture in a blender until quiet. Transfer to a clean saucepan. Repeat with the remaining vegetable assortment. Stir over medium heat until heated through. Season with peppercorn.

  • Combine the ricotta, half the chives and remaining mint in a small stadium. Season with peppercorn.

  • Ladle the soup among serving bowls. Top with remaining cive. Spread the ricotta mixture over the toast and serve with the soup.

  • A sourdough baguette is only available when baked in store.

  • Prepare time:10 min.

    Cooking time:20 min.

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