# Components:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 500 g (about 3 cups) fresh or frozen sweet peas
05 - 750 ml (3 cups) vegetable broth
06 - 1 small potato, peeled and diced
07 - 1 teaspoon sea salt
08 - Freshly ground black pepper, to taste
→ Whipped Ricotta
09 - 200 g (about 3/4 cup) ricotta cheese
10 - 1 tablespoon heavy cream
11 - Zest of 1 lemon
12 - Pinch of sea salt
→ Mint Oil
13 - 20 g (about 1/4 cup) fresh mint leaves
14 - 60 ml (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)
# Directions:
01 - Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 3-4 minutes. Add garlic and cook for 1 more minute.
02 - Stir in peas, diced potato, salt, and black pepper. Add the vegetable broth and bring to a boil. Reduce heat and simmer until the peas and potato are tender, about 10-12 minutes.
03 - Using an immersion blender (or working in batches with a blender), blend the soup until smooth and creamy. Adjust seasoning with more salt and pepper if needed. Keep warm.
04 - For the whipped ricotta, combine ricotta, heavy cream, lemon zest, and a pinch of salt in a bowl. Whip with a hand mixer or whisk until light and airy, about 1-2 minutes. Chill until ready to use.
05 - For the mint oil, blanch mint leaves in boiling water for 10 seconds, then transfer to ice water to cool. Pat dry. Place mint, olive oil, and salt in a blender and blend until smooth and bright green. Strain through a fine sieve if desired.
06 - Ladle the hot pea soup into bowls. Top each portion with a generous spoonful of whipped ricotta. Drizzle with mint oil. Garnish with fresh peas and mint leaves if desired. Serve immediately with crusty bread.
