Ingredients
For the soup
2 tablespoons olive oil
1 medium leek, chopped (2 cups)
2 medium zucchini, sliced
4 cups chicken or vegetable broth
1 teaspoon sea salt
2 1/2 cups frozen green peas
1/2 cup well-packed fresh mint
For the toasts
Grilled sourdough
1/2 cup ricotta cheese
2 tablespoons extra-virgin olive oil
Salt and pepper
Instructions
- In large saucepan, heat olive oil over medium heat. Add the leek and sauté for 2 minutes, stirring often to avoid browning. Add the zucchini, broth and salt. Cover with a lid and bring to a boil.
- Cook until the zucchini and leeks soften, about 3 minutes. Add the peas and cook for another 3 minutes. Remove from the heat.
- Transfer to a blender and puree until smooth. Taste and adjust the seasoning. Add the parsley and mint and blend again until silky smooth. Refrigerate until chilled.
- Serve cold with a drizzle of kefir or plain yogurt and accompany with freshly toasted bread, topped with whipped ricotta.
Notes
In the fridge: up to 3 days
In the freezer: up to 3 months
