Rhiwbina Living
Summer 2023 issue of Rhiwbina Living, the award-winning magazine for Rhiwbina.
Summer 2023 issue of Rhiwbina Living, the award-winning magazine for Rhiwbina.
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- wales
- whitchurch
- rhiwbina
- cardiff
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summer<br />
soups<br />
Soups aren't just for the colder months. Here are some refreshing and<br />
delicious soups that are perfect for the summer season<br />
Pea and mint<br />
soup<br />
2 tbsp extra-virgin olive oil,<br />
6 spring onions, chopped<br />
2 cloves garlic, 1 sliced and 1 halved<br />
750ml vegetable stock<br />
700g frozen peas<br />
a small bunch of mint, leaves picked<br />
and shredded<br />
100ml single cream, plus a drizzle<br />
4-8 slices ciabatta<br />
150g ricotta<br />
1 lemon, skin removed and juiced<br />
handful pea shoots<br />
☐ Heat the oil in a stock pot over a<br />
medium-high heat and fry the spring<br />
onions and sliced garlic for a few<br />
minutes until they are soft. Add in<br />
the stock and peas, and bring the<br />
mixture to a simmer. Cook for 6-8<br />
minutes or until the peas are tender.<br />
☐ Add the majority of the mint, and<br />
blend with a stick blender until it's<br />
smooth. Add in the cream and blend<br />
again until the mixture is creamy. You<br />
can run the mixture through a sieve<br />
at this point if you'd like a smoother<br />
texture. Warm the mixture through<br />
on the hob.<br />
☐ Toast the ciabatta, then rub both<br />
sides with the halved garlic clove.<br />
Whip the ricotta in a bowl with the<br />
lemon zest, a squeeze of juice and<br />
some seasoning. Spoon over the<br />
ciabatta.<br />
☐ Divide the soup between the<br />
bowls, drizzle with a little more<br />
cream and olive oil, and scatter with<br />
pea shoots. Serve with the ciabatta.<br />
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