Potato & Pea Soup with Pesto, Ricotta Cream & Croutons
This simple potato and pea soup recipe, with crispy croutons, ricotta cream and pesto, uses frozen peas to create a delicious meal.
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Cooking tools:
- Immersion blender
- Saucepan
- Skillet
- Stove
- Microwave
- Measuring cup
- Mixing bowl
- Spoon
- Spatula
- Serving bowl
- Pepper mill
Ingredients
- 2 medium (560g) Dutch cream potatoes, scrubbed, peeled and chopped
- 1 litre vegetable stock
- 1 cup (360g) frozen peas, thawed
- ⅓ cup (80ml) extra virgin olive oil, plus extra to serve
- 125 grams crusty bread, torn into pieces
- 2 tbsps basil pesto
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