Pea, zucchini & mint soup
Ingredients:
- 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.