Broccoli Pea Soup With Minty Ricotta Recipes

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BROCCOLI & PEA SOUP WITH MINTY RICOTTA



Broccoli & pea soup with minty ricotta image

Make this broccoli and pea soup for lunch or to serve as a starter, and top it with minty ricotta and pine nuts. A healthy dish, it delivers three of your five-a-day

Provided by Esther Clark

Categories     Lunch, Soup, Starter, Supper

Time 45m

Number Of Ingredients 12

1 tbsp olive oil , plus extra for drizzling
1 onion , finely chopped
2 celery sticks, chopped
1 garlic clove , crushed
200g broccoli , broken into florets
150g fresh or frozen peas
500ml hot low-salt vegetable stock
1 lemon , zested and juiced
100g ricotta
1 tbsp finely chopped mint , plus a few whole leaves to serve
1 tbsp toasted pine nuts
2 slices bread , to serve (optional)

Steps:

  • Heat the oil in a flameproof casserole pot and fry the onion and celery for 10 mins. Add the garlic and fry for 1 min more.
  • Add the broccoli, peas and stock, bring to a simmer and cook, covered, for 10-15 mins, or until the broccoli is tender. Tip the mix into a blender and blitz until smooth, or use a hand blender. Season. Stir in half the lemon zest and juice, then taste, and add the rest, if you like.
  • Mix the ricotta with the mint and a pinch of salt. Ladle the soup into bowls, then top with the minty ricotta and the pine nuts. Drizzle over the extra olive oil and scatter with mint leaves, then serve with sliced bread, if you like.

Nutrition Facts : Calories 395 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 19 grams protein, Sodium 1.1 milligram of sodium

CREAM OF BROCCOLI AND PEA SOUP



Cream of Broccoli and Pea Soup image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 pound broccoli florets, stalks peeled; finely chopped
1 (8 ounces) onion, finely chopped
1 quart water or chicken broth
1 cup frozen petite peas, thawed
1 tablespoon butter
3 tablespoons flour
2 cups half and half or evaporated low fat or skimmed milk
Salt and freshly ground black pepper
Snipped chives for garnish

Steps:

  • Simmer the broccoli and half the onion in the water or stock for 15 minutes or until tender. Add the peas and simmer 5 minutes longer just to cook through. (As you are simmering, be sure to keep the level of the water constant so that it does not evaporate too much.) When the vegetables are tender, puree the mixture (vegetables and liquid) through a food mill or blender. (If you puree it with a food processor or a blender, pass the puree through a sieve to remove any tough bits.)
  • In a clean saucepan heat the butter. Add the remaining onion and cook for 5 minutes, over low heat or until very tender but not brown. Add the flour and cook for a few seconds. Whisk in the strained puree, bring to a boil and simmer for 10 minutes, stirring on occasion to make sure the flour does not stick to the bottom of the saucepan. Gradually add the half and half or evaporated milk and adjust it to the texture you like. Bring the liquid to just to under a boil; season to taste with salt and pepper. Ladle out and garnish with chives if you wish.

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