Normally you serve soups in the winter and salads in the summer but... I love soups so much that I am still cooking them; from cold Gazpacho to this warm Pea and Mint soup served with a creamy Burrata.
A simple dish with lots of flavour and feelings of comfort.
INGREDIENTS: (2 servings)
2 cups of peas
1 blonde onion
1 medium potato
4/6 leaves of fresh mint
4 leaves of fresh basil
salt
pepper
water or veg broth
EVO
1 small burrata
INSTRUCTIONS:
Put your diced onion into a pot with oil and salt till turn slightly brown
Add the potato cut in cubes
After 3-4 minutes add your peas (better fresh but also frozen are fine)
Cover with water (or vegetable broth if you have it) and cook for 20/25 minutes
Add salt, pepper, mint and basil leaves
Blend the soup (taking some water out in case you would like a thicker soup)
Add half burrata per plate, a final touch of EVO and pepper
Buon Appetito!