Pea And Mint Soup With Spinach And Ricotta Tortellini - cooking recipe

Ingredients

5 tbsp butter
6 None large spring onions, trimmed, chopped
1/2 cup chicken or vegetable stock
1 None medium potato, peeled, chopped
1 lb frozen peas
3 tbsp fresh mint leaves, torn
1/4 cup heavy cream
12 None spinach and ricotta tortellini, to serve

Preparation

Melt butter in a large, heavy-bottomed saucepan over high heat. Saute onions for 2-3 mins, until tender. Add stock and potato. Bring to a boil then reduce heat to medium and simmer for 4-5 mins, until potato is tender. Add peas and mint. Simmer for 2-3 mins, until vegetables are tender. Puree until smooth then strain into a clean saucepan. Stir in cream and season to taste.
Meanwhile, cook tortellini in boiling salted water until they float. Drain.
Serve soup topped with tortellini.