Pea soup with ricotta cheese and pomegranate seeds
Ingredients
To decorate
Features
Description
Peas and coarsely chopped vegetables boil (about 40 minutes) and chop to obtain a homogeneous mass. Add the broth from the vegetables, mint leaves and black pepper. Then roll the balls of cheese, wrap them in foil and store for a couple of hours in the refrigerator.
In every bowl of soup puree place one cheese balls, which can be decorated with prawns, lightly fried in olive oil. The dish is served with a bowl peeled pomegranate seeds to sprinkle them away themselves a soup.
Translated by site: wday.ru
