Pea Soup with Ginger

• 2 tablespoons olive oil, extra virgin
• 1 small onion, roughly chopped
• 1 1/2 tablespoons fresh ginger, finely chopped
• 1 teaspoon salt
• A pinch freshly ground white pepper
• 350g deep frozen peas
• 1 1/3 litres vegetable stock
• 100g potatoes, peeled and cut into small cubes

Heat the oil in a large pot till it starts smoking lightly, add the onion and ginger and fry for about a minute, stirring continuously. Add the pepper and salt (to your own taste) and cook for another 3 minutes till the onions are transparent.

Add the peas and fry for another minute, add the stock and bring to a Boil, then add the potatoes and cook covered for about 20 min.

Remove the pot from the heat, leave to cool a bit then puree` with a hand mixer. Reheat just before serving, and serve piping hot with freshly baked Ciabatta bread.