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GREEN PEA SOUP WITH LEMON AND RICOTTA

Fresh peas are best in the late spring and early summer, though by using frozen peas this soup can be enjoyed at any time of the year. The recipe is very simple and takes less than 15 minutes to make.

Serves 4

750ml vegetable stock

700g fresh podded peas (or frozen peas)

4 tbsp ricotta cheese

zest of ½ lemon

75ml double cream

20g mint leaves, shredded

sea salt and freshly ground black pepper

Put the vegetable stock in a large saucepan over a high heat and bring it to a rolling boil, then add the peas. Simmer for 8–10 minutes, or until the peas are tender. (If using frozen peas, cook from frozen and simmer for about 5 minutes).

Meanwhile, mix the ricotta and lemon zest together in a small bowl.

Once the peas are cooked, remove the pan from the heat and stir in the cream and most of the mint leaves. Blend the soup in a blender or food processor, then season to taste with salt and pepper.

Divide the soup between four bowls and serve each topped with a tablespoon of the lemon ricotta and a few of the reserved mint leaves sprinkled over.