# What you’ll need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 3 cups fresh or frozen sweet peas
05 - 1 small potato, peeled and diced
06 - 3 cups vegetable broth
07 - 1 teaspoon sea salt
08 - Freshly ground black pepper, to taste
→ Whipped Ricotta
09 - 3/4 cup ricotta cheese
10 - 1 tablespoon heavy cream
11 - Zest of 1 lemon
12 - Pinch of sea salt
→ Mint Oil
13 - 1/4 cup fresh mint leaves
14 - 1/4 cup extra virgin olive oil
15 - Pinch of salt
→ To Serve
16 - Fresh peas, blanched (optional)
17 - Fresh mint leaves for garnish
18 - Crusty bread (optional)
# Steps:
01 - Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the finely chopped onion and cook until softened, about 3–4 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
02 - Stir in the peas, diced potato, 1 teaspoon sea salt and a few grinds of black pepper. Pour in 3 cups vegetable broth, bring to a boil, then reduce heat and simmer until peas and potato are tender, about 10–12 minutes.
03 - Puree the soup using an immersion blender or in batches in a blender until completely smooth and creamy. Return to the pan, taste and adjust seasoning with additional salt and pepper, and keep warm over low heat.
04 - Combine 3/4 cup ricotta, 1 tablespoon heavy cream, lemon zest and a pinch of sea salt in a bowl. Whip with a hand mixer or whisk until light and airy, about 1–2 minutes. Refrigerate until ready to use.
05 - Blanch 1/4 cup mint leaves in boiling water for 10 seconds, then plunge into an ice bath and pat dry. Blend the mint with 1/4 cup extra virgin olive oil and a pinch of salt until bright green and smooth. Strain through a fine sieve if a silkier oil is desired.
06 - Ladle hot soup into bowls. Top each portion with a generous spoonful of whipped ricotta and drizzle with the mint oil. Garnish with blanched peas and mint leaves if desired. Serve immediately with crusty bread on the side.
