Pea & pesto soup with ricotta cream & crispy croutons
SERVES 4 PREP + COOK TIME 20 MINUTES
2 large (560g) potatoes, scrubbed, peeled and chopped
1 litre vegetable stock
3 cups (360g) frozen peas, thawed
⅓ cup (80ml) extra virgin olive oil, plus extra to serve
125g crusty bread, torn into pieces
100g firm ricotta
2 tablespoons basil pesto
1 Place potatoes, stock and 1 cup water in a large saucepan over high heat. Bring to the boil, reduce heat to medium and cook, covered, for 10 minutes, or until the potatoes are tender. Add 2½ cups peas, increase heat to high and cook for 2 minutes. Take off the heat and set aside to cool slightly.
This story is from the June 2023 edition of Australian Women’s Weekly NZ.
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This story is from the June 2023 edition of Australian Women’s Weekly NZ.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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