Creamy Pea, Romaine and Potato Soup with Lemon Ricotta and Toasted Almonds
An original, fresh, velvety soup combining sweet peas, sautéed romaine lettuce, and potato for a creamy texture without feeling heavy. It is finished with lemon ricotta, toasted almonds, and chives for a delicate, elegant contrast.
Ingredients
- 2 cda olive oil (divided)
- 180 g yellow onion (chopped)
- 3 cloves garlic (chopped)
- 300 g potato (pelada and cut diced small)
- 450 g frozen green peas (no es necesario descongelar)
- 180 g romaine lettuce (lavada and troceada)
- 900 ml vegetable broth (low sodium if possible)
- 1 cdita lemon zest (divided)
- 30 ml lemon juice (divided)
- 120 g ricotta (for terminar)
- 35 g sliced almonds (for tostar)
- 10 g fresh chives (chopped fino)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the yellow onion and cook for 5 minutes, stirring, until translucent. Add the garlic and cook 1 minute more.
- 2
Add the potato, vegetable broth, 4 g salt, and 1/4 teaspoon black pepper. Bring to a boil, reduce the heat, and simmer for 12-15 minutes until the potato is tender.
- 3
Meanwhile, heat a dry skillet over medium-low heat and toast the sliced almonds for 2-3 minutes, stirring often, until golden. Remove and set aside.
- 4
In the same skillet, add the remaining tablespoon of olive oil and sauté the romaine lettuce for 2 minutes until slightly wilted. Set aside.
- 5
In a small bowl, mix the ricotta with half of the lemon zest, 1 tablespoon lemon juice, and a pinch of salt until smooth and creamy.
- 6
When the potato is ready, add the frozen green peas and the sautéed romaine lettuce to the pot. Cook for 3-4 minutes more, just until the peas are tender and bright green.
- 7
Remove the pot from the heat. Blend the soup until very smooth. Add the remaining lemon juice, the remaining lemon zest, and adjust with the rest of the salt and black pepper.
- 8
For an extra-fine texture, strain the soup if desired. Reheat gently over low heat for 1-2 minutes without letting it boil.
- 9
Serve the soup hot in bowls. Finish each portion with spoonfuls of lemon ricotta, toasted almonds, and finely chopped fresh chives.
Chef tips
Do not overcook the peas so they keep their bright color and sweet flavor. If the soup becomes too thick, add a little more hot broth until you reach the desired consistency.
Substitutions
You can replace the ricotta with thick Greek yogurt for a tangier finish. The almonds can be replaced with toasted sunflower seeds if you need to avoid tree nuts.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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