Broccoli Pea Soup With Minty Ricotta Recipes

Steps:

• Heat the oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Add the garlic and cook for 1 min more. Tip in the broccoli, peas and chard, then pour over the stock and bring the mixture to the boil. Reduce the heat to a simmer, cover and cook for 25 mins.
• Stir through the herbs, lemon zest and juice, then blitz the soup with a stick blender until completely smooth. Ladle into bowls and serve with the toasted pumpkin seeds scattered over the top.

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.