Pea And Mint Soup With Spinach And Ricotta Tortellini

• 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

1. 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.
2. Meanwhile, cook tortellini in boiling salted water until they float. Drain.
3. Serve soup topped with tortellini.

butter, spring onions, chicken, potato, frozen peas, mint, heavy cream, ricotta tortellini

Taken from recipes-plus.com/api/v2.0/recipes/30295 (may not work)