Peas & Ricotta Cheese Velvet Soup

Pietru Furnar Posted on
Peas & Ricotta Cheese Velvet Soup
  • Preparation: Minutes
  • Cooking: 30 Minutes
  • Difficulty: Easy
  • Servings: 4 people
  • Cost: Cheap

Ingredients

  • 500 g peas
  • 250 g fresh ricotta cheese
  • 2 potatoes
  • 1 white onion
  • 1 clove garlic
  • 1 leaf bay leaf
  • 1 vegetable stock cube
  • 1/2 teaspoons ground coriander
  • 1 bouquet majoram
  • 1 bouquet thyme
  • 1 bouquet parsley
  • q.s. table salt
  • q.s. shaved Parmesan cheese
  • q.s. extra virgin olive oil

Preparation

  1. Peas & Ricotta Cheese Velvet Soup

     

    • – chop the onions and cut the potatoes in small cubes;
    • – put them in a pot with a bay leave and cover with water;
    • – when the water start boiling remove the bay leave and add the vegetable stock cube;
    • – after 15 minutes add the peas and the herbs;
    • – cook for 10 minutes;
    • – add the garlic cloves and mix everything with a blender;
    • – add the ricotta and mix well;
    • – add the coriander and some drops of extra virgin olive oil;
    • – top with Parmesan flakes;

     

Notes

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