# What You 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 - 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 - 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 packed fresh mint leaves
14 - 1/4 cup extra virgin olive oil
15 - Pinch of salt
→ To Serve
16 - Blanched fresh peas (optional)
17 - Fresh mint leaves for garnish
18 - Crusty bread (optional)
# Directions:
01 - Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and softened, about 3–4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
02 - Stir in the peas, diced potato, sea salt and a few grinds of black pepper. Pour in the vegetable broth and bring the liquid to a boil, then reduce heat to a simmer.
03 - Maintain a gentle simmer until the peas and potato are completely tender, approximately 10–12 minutes. Taste and adjust seasoning as needed.
04 - Using an immersion blender, blend the soup in the saucepan until smooth and velvety. Alternatively, transfer in batches to a countertop blender and purée, then return to the pan and keep warm.
05 - Combine the ricotta, heavy cream, lemon zest and a pinch of salt in a bowl. Whip with a hand mixer or vigorous whisking until airy and light, about 1–2 minutes. Chill briefly until ready to plate.
06 - Blanch the mint leaves in boiling water for 10 seconds, then plunge into ice water and pat dry. Blend the mint leaves with the olive oil and a pinch of salt until smooth and bright green. Strain through a fine sieve if a clearer oil is desired.
07 - Ladle the hot puréed soup into bowls. Spoon a generous dollop of whipped ricotta onto each portion and drizzle with the mint oil. Garnish with blanched peas and mint leaves, and serve immediately with crusty bread if using.
