# What You Need:
→ Vegetables
01 - 2 tablespoons extra-virgin 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 (about 200 g)
10 - 1 tablespoon heavy cream
11 - Zest of 1 lemon
12 - Pinch of sea salt
→ Mint Oil
13 - 1/4 cup fresh mint leaves, packed
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, for serving (optional)
# Directions:
01 - Warm the olive oil in a large saucepan set over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and softened, about 3 to 4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
02 - Add the peas, diced potato, sea salt and a few grinds of black pepper to the pan. Pour in the vegetable broth and bring to a boil, then reduce the heat and simmer until the peas and potato are tender, about 10 to 12 minutes.
03 - Working with an immersion blender directly in the pan or in batches in a countertop blender, purée the soup until completely smooth and velvety. Taste and adjust seasoning with salt and pepper; keep the soup warm while preparing toppings.
04 - Combine the ricotta, heavy cream, lemon zest and a pinch of salt in a bowl. Whip with a hand mixer or a whisk until light and airy, about 1 to 2 minutes. Refrigerate briefly to hold texture until plating.
05 - Blanch the mint leaves in boiling water for 10 seconds, then immediately plunge into ice water and pat dry. Place the mint, olive oil and a pinch of salt into a blender and process until bright green and smooth. Strain through a fine sieve for a silky finish, if desired.
06 - Ladle hot soup into warmed bowls. Add a generous spoonful of whipped ricotta to the center of each bowl, then drizzle with mint oil. Garnish with blanched peas and mint leaves as desired and serve immediately with crusty bread.
