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🍽️ Creamy Pea Soup with Golden Ravioli

544 kcal · 30 min · 4 servings

Creamy Pea Soup with Golden Ravioli Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the peas under cold water and let them drain well in a colander.
  2. 2. Peel the parsley root and cut the vegetable into small, even cubes.
  3. 3. Wash the spring onions and slice them into thin rings.
  4. 4. Heat two tablespoons of oil in a large pot over medium heat.
  5. 5. Add the parsley cubes and most of the spring onion rings (save about two handfuls for garnish) to the pot.
  6. 6. Sauté the vegetables for a few minutes until they become soft.
  7. 7. Add the drained peas to the vegetables.
  8. 8. Pour the vegetable broth over everything.
  9. 9. Bring the soup to a boil.
  10. 10. Reduce the heat to low and let the soup simmer gently for about 20 minutes.
  11. 11. Fill a pot with water, salt it, and bring it to a boil.
  12. 12. Cook the ravioli in the salted water exactly according to the package instructions.
  13. 13. Puree the cooked pea soup until smooth using a hand blender or immersion blender.
  14. 14. Stir the cream into the pureed soup.
  15. 15. Season the soup to taste with salt and pepper.
  16. 16. Drain the cooking water from the ravioli.
  17. 17. Let the ravioli drip dry for a short moment.
  18. 18. Melt butter in a small pan until it turns brown and smells nutty.
  19. 19. Toss the ravioli in the brown butter so they are well coated.
  20. 20. Divide the warm pea soup among four soup plates.
  21. 21. Place the butter-coated ravioli on top of the soup.
  22. 22. Garnish the dish with the reserved spring onion rings and fresh mint leaves.
  23. 23. Drizzle the remaining olive oil over the finished soup.
  24. 24. Serve the soup immediately while hot.

Nutrition per serving