I love veggie creams so much, not because I am lazy (fine … that too, I admit), but because creams are a great method to include more vegetables in your diet. In my case it’s difficult to pick a favorite, in general I like everything that’s savory and creamy. Anyway, this broccoli and ricotta soup, which is a relatively recent discovery, has quickly become my obsession. It’s so rich, smooth and fragrant, and the subtle minty flavor gives this dish such a nice touch.
I sprinkled this soup with sweet pea flowers, black sesame seeds and blanched snow peas (I boiled them for 60 seconds in salted water and I cooled them in ice cold water), peas that came from my own garden. I must confess something: growing your own veggies and being able to pick your fresh ingredients right from your garden is the most rewarding feeling ever.
Ingredients (for 4 servings):
- 1 broccoli (about 500g)
- 2 stalks of celery
- 1 potato
- ½ onion
- 2 garlic cloves
- 10 mint leaves
- 1l chicken / vegetable broth
- 100g ricotta cheese
- 50ml cooking cream
- 2 Tbsp olive oil
- salt and pepper to taste
- Peel the potato, onion and garlic clove and chop them. Chop the celery and cut the broccoli into florets.
- Heat the olive oil in a large saucepan. Add the onion and cook on low heat for about 5 minutes or until translucent. Add the diced potato, celery, minced garlic, broccoli florets and mint leaves. Saute over medium heat for 5 minutes.
- Add the broth, cover with a lid and when the soup begins to boil, reduce the heat to minimum. Simmer for about 20 minutes or until the broccoli is very tender.
- Remove from heat, add the ricotta and the cooking cream and blend the soup using a food processor.
- Season with salt and pepper and serve with croutons or with blanched snow peas, pea flowers and black sesame seeds, like I did.