# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, 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 - Extra fresh peas, blanched (optional)
17 - Fresh mint leaves for garnish
18 - Crusty bread (optional)
# How To:
01 - Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 3 to 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 and bring to a boil, then reduce heat and simmer until peas and potato are tender, about 10 to 12 minutes.
03 - Use an immersion blender to purée the soup until smooth and silky, or transfer in batches to a blender and process. Return to the pan, rewarm gently and adjust seasoning with additional salt and pepper as needed.
04 - Combine 3/4 cup ricotta, 1 tablespoon heavy cream, lemon zest and a pinch of salt in a bowl. Whip with a hand mixer or vigorous whisk until light and airy, about 1 to 2 minutes. Chill until ready to use.
05 - Blanch the mint leaves in boiling water for 10 seconds, then plunge into ice water and pat dry. Blend the mint with 1/4 cup extra virgin olive oil and a pinch of salt until bright 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 a drizzle of mint oil. Garnish with blanched peas and mint leaves if using and serve immediately with crusty bread if desired.
