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🍽️ Fresh Pea Soup with Ricotta Dumplings

375 kcal · 30 min · 4 servings

Ingredients

• 125 g Ricotta
• 3 sprigs mint
• salt
• pepper
• 1 onion
• 1 small garlic clove
• 20 g butter (1 tbsp)
• 600 ml classic vegetable broth
• 75 ml white wine (or vegetable broth)
• 100 ml soy cream
• 350 g peas (frozen)

Instructions

1. 1. Place the ricotta in a sieve.
2. 2. Hang the sieve over a bowl.
3. 3. Let the ricotta drain in the refrigerator for 3 to 4 hours.
4. 4. Wash the mint.
5. 5. Shake the mint dry.
6. 6. Pluck the mint leaves off the stems.
7. 7. Finely chop half of the mint leaves.
8. 8. Add the chopped mint to the drained ricotta.
9. 9. Season the mixture with salt and pepper.
10. 10. Moisten two tablespoons.
11. 11. Use the spoons to form small dumplings from the ricotta mixture.
12. 12. Place the dumplings on a plate.
13. 13. Chill the dumplings.
14. 14. Peel the onion.
15. 15. Peel the garlic clove.
16. 16. Cut the onion into fine strips.
17. 17. Finely chop the garlic.
18. 18. Melt the butter in a pot.
19. 19. Sauté the onions and garlic until translucent over medium heat.
20. 20. Pour the vegetable broth into the pot.
21. 21. Pour the white wine into the pot.
22. 22. Let the mixture simmer over medium heat for 8 minutes.
23. 23. Add the soy cream to the pot.
24. 24. Add the peas to the pot.
25. 25. Let the soup cook for another 5 minutes.
26. 26. Add the remaining mint leaves to the soup.
27. 27. Puree the soup very finely using a hand blender.
28. 28. Season the soup with salt and pepper to taste.
29. 29. Fill the soup into deep bowls.
30. 30. Place two ricotta dumplings on top of the soup.

Nutrition per serving

• kcal: 375
• Protein: 22 g · Fett/Fat: 18 g · Carbs: 26 g