Pea and Basil Soup
Pea and Basil Soup
Submitted by Chef Mike Kenat
Vegetables
Ingredients
- 4 cups frozen peas
- 3 tablespoons Fustini's Basil Crush olive oil
- 1 onion, diced
- 1 garlic clove, minced
- 1 cup spinach
- 1 cup vegetable stock
- 1 cup heavy cream
- ¼ cup ricotta cheese
- ½ teaspoon Fustini's Sicilian Lemon balsamic
- 1 teaspoon basil, chiffonade
- ½ teaspoon lemon zest
- Kosher salt and freshly ground black pepper
Directions
- In a small mixing bowl, combine ricotta cheese, olive oil, vinegar, fresh basil, and lemon zest and mix until well incorporated and season to taste. Reserve cold for later use.
- In a medium sauté, pan, sweat together onions, garlic, and spinach and cook to extract flavor until spinach has wilted. Cool the mixture immediately.
- In a blender combine peas, cream, and stock and blend on high until extremely smooth and green. Add cooled spinach mixture and blend again until smooth. Reserve cold until ready to serve. To serve, pour the desired amount of chilled soup into a bowl and garnish with ricotta cheese mixture on top.
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