INGREDIENTS (4 servings)

7 oz of frozen peas / 8 shrimps / 3.5 oz of ricotta / 1 shallot / vegetable broth / rye bread / mint / cinnamon / butter / extravirgin olive oil / salt and pepper

Mince the shallot and fry it in a pan with oil, then add the peas, cover them with the broth and bring to a boil. In a bowl mix the ricotta with oil, salt, pepper and mint. In another pan toast the bread with some butter, season it with cinnamon. Season the shrimps with salt and sauté them in a pan with oil for few minutes. Blend the pea soup to a puree, serve it with a ricotta quenelle, the toasted bread and the shrimps.