Mint and Pea Soup with Ricotta whipped Beets and Egg Parmesan Tulles
The Irresistible Flavours of Spring!!
It’s March break here in Ontario and being a big ski family, for us that usually means a week at the cottage skiing! There really isn’t anything better than those Spring ski days. We wait all year for them. Warm, sunny days that make us feel closer to nature and happy to the core. We call them Blue Bird Days! Well, this year it’s warm alright, so warm that it’s raining and the snow has pretty well vanished. Which leaves us more excited for Easter! It’s early this year which could have meant a very wintery looking Spring holiday but luckily it looks like my favorite holiday will be as I imagined, full of colour and the hopeful anticipation of summer to come!
By this time every year I naturally start to move away from comfort food and right into ingredients with vibrant colour and simplicity. One of the greatest parts of spring and summer is being able to cook with fresh local ingredients that taste so naturally amazing that not much needs to be done with them.
I’ve been lucky enough to have been asked by Egg Farmers of Canada to create an Easter dish using eggs. The only hard part was trying to decide which one of my favorite recipes to use. I couldn’t have been more excited because this blog incorporates two of my most passionately favorite things, eating locally farmed ingredients and eggs! Like so many of you, each year our closest family and friends gather to celebrate Easter around our large harvest table, eat too much, talk over each other and laugh a ton.
Unlike Christmas and Thanksgiving, where my menu always stays the same, at Easter I love to change it up yearly!
Eggs are always an essential part of my menu from breakfast through till dinner. Most of my followers know how often I use eggs and how much I love them…especially runny custard like yolks!!
Egg Farmers of Canada have so many fantastic recipes and ideas to share around eggs! I often find myself spending endless time browsing through so many of the gorgeous photos. As a blogger the one thing I find is that everyone is attracted to eggs and frankly a little obsessed with them. What is there not to like about an egg. I don’t think you’d find a more used ingredient throughout the world. Being from Canada though we’re so lucky to have the highest of quality eggs. I know I often preach, but buying from local farmers isn’t just good for your local economy it’s especially great for your body. When you buy local you know things are fresh and you can be sure of where they came from. Try and make an effort to get to know some of your local farmers personally. It makes the food you eat so much better!!
Also, coming up on March 21 at 9pm their hosting a Twitter Party which, if you’ve never been a part of one, let me tell you they’re so much fun and super informative, It’s a great way to ask questions you may have and learn a lot along the way!
So just a last few words about my recipe….
One of the nicest things about serving this dish is that everything can be made in advance and either reheated last minute or served at room temperature. We all know when hosting a large holiday gathering the last minute timing is often what scares people or trips them up. I love this dish because it absolutely doesn’t need to be served hot!
Disclosure: I am participating in the Egg Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon butter
- 1lb sweet petite peas, frozen is best
- 5 cups stock, chicken or vegetable
- 6-8 mint leaves
- 1 sprig thyme
- Salt and pepper, to taste
- ½ cup full fat yogurt
- 4 slices, prosciutto (cooked and crumbled) **
- 1 cup ricotta cheese
- 10 slices pickled beets (jarred are fine)
- ¼ cup beet juice from jar
- 2-3 tablespoons olive oil
- 4oz fresh parmigiana, grated
- 1 teaspoon flour
- 6 Large Eggs
- Place onion, garlic and butter in a stock pot on medium heat. Sauté until soft, being careful not to brown onions.
- Add peas, stock, mint, thyme and salt/pepper.
- Bring to a boil and then lower heat and simmer for 30 minutes.
- Using a hand blender, puree soup until it’s smooth. Add yogurt: completely incorporating it. Taste and season accordingly. Don’t over salt as the prosciutto can be salty too.
- **cook prosciutto in 400 degree oven for 10 minutes. Cool and crumble.
- Add everything to blender and puree. Add a pinch of salt and pepper to taste.
- Set oven to 400 degrees.
- Mix flour and cheese together and place in circle mounds on a parchment lined baking sheet.
- Bake for 6 minutes, watching carefully to prevent burning.
- Fry eggs sunny side up while tulles are cooking.
- Remove from oven and completely cool.
- Place soup in 6 bowls and top with Beets puree, prosciutto, parmesan tulles and fried eggs.