Chilled Pea Broth With Lemon Cream Food

CHILLED PEA & WATERCRESS SOUP

Steps:

• Place all of the ingredients, except the yogurt and ice, in a liquidiser or blender. Don't overfill your machine - you may need to do this in two batches. Whizz everything for a couple of minutes until smooth and speckled with the watercress.
• Season if you want to, then serve straight away or chill until needed. The soup will keep in the fridge in an airtight container for up to a 2 days (give it a good stir before serving) or can be frozen for up to 1 month. Serve the soup drizzled with yogurt and an ice cube or two to make it even more refreshing.

GREEN PEA RAVIOLI IN LEMON BROTH

Steps:

• Make filling:
• Force peas through the fine disk of a food mill into a bowl to remove skins.
• Cook shallot in oil in a small skillet over moderately low heat, stirring occasionally, until softened. Remove from heat and stir into pea purée with cheese and crumbs. Season filling with salt and pepper.
• Fill ravioli:
• Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers covered with plastic wrap, and mound a level teaspoon of filling in center. Lightly dampen edges of wrapper with a fingertip dipped in water and fold over to form a triangle, pressing down around filling to force air out and pressing edges together firmly to seal. Moisten 1 end of long side of triangle and fold opposite end over, creating a little hat shape, then pinch ends together to seal. Transfer to a dry kitchen towel and make 17 more ravioli in same manner.
• Cook ravioli:
• Combine broth, garlic, zest, and salt and pepper to taste in a saucepan and bring to a simmer. Cook ravioli in a large pot of boiling salted water until al dente, 2 to 3 minutes, then drain.
• Divide ravioli among soup plates (3 each) and ladle broth over them, discarding garlic.