Pea soup topped with Grilling cheese
An easy everyday vegetarian meal that is ready in no time. Serve with a hunk of bread and add fresh herbs if you have them in your garden.
Method
Cut the cheese into 2 x 2 cm cubes. Heat a frying pan and fry the cheese in the hot pan in oil.
Chop the red onion and garlic finely and place in a saucepan together with the butter and chilli.
Heat the pan and sauté.
Add the peas and sauté for a further 2-3 minutes.
Turn down the heat and add the ricotta, mint leaves and lime juice plus the salt and blend with a hand blender until the mass is uniform and consistent.
Carefully heat up the soup a second time and season with salt.
Serve the soup topped with the cubes of cheese.
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