Monday, May 7, 2018

Cocktail Pea Soup

Wife threw me a challenge and requested 100% vegetarian for her birthday dinner last month. This light yet flavourful chilled pea soup is perfect for our warm and humid climate. Serving it with ricotta cheese in chilled martini glasses gave a spectacular start to our celebration.

Ingredients (Serves 6 Martini Glasses)

250g frozen peas (washed and thawed)
1/2 onion (peeled and thinly sliced)
1 clove garlic (finely chopped)
500ml vegetable stock (chicken stock if non-vegetarian)
8-10 basil leaves
100g ricotta
lemon zest


Combine peas, sliced onion, chopped garlic and stock in a pot over medium fire. Bring to a slight boil.

Chill soup in a smaller bowl resting over a larger one half filled with ice water.

Using a hand blender, blend the chilled soup and basil leaves to form a fine puree.

Pass puree through a fine sieve and keep sieved soup refrigerated until needed.

Blend ricotta cheese on low to form a smooth creamy texture.

To serve, season soup with salt (skip if using salted stock) and divide into 6 chilled martini glasses. Add a spoonful of ricotta and sprinkle lemon zest.

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