# What You'll Need:
→ Vegetables
01 - 2 tablespoons extra‑virgin 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 whole‑milk ricotta
10 - 1 tablespoon heavy cream
11 - Zest of 1 lemon
12 - Pinch sea salt
→ Mint Oil
13 - 1/4 cup fresh mint leaves, packed
14 - 1/4 cup extra‑virgin olive oil
15 - Pinch sea salt
→ To Serve
16 - Fresh peas, blanched (optional)
17 - Fresh mint sprigs for garnish
18 - Crusty bread, to serve (optional)
# Method:
01 - Heat the extra‑virgin olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 3–4 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, bring to a boil, then reduce the heat and simmer until the peas and potato are completely tender, about 10–12 minutes.
03 - Using an immersion blender, purée the soup directly in the saucepan until smooth and velvety. Alternatively, transfer in batches to a blender. Taste and adjust seasoning with additional salt and pepper; keep the soup warm while finishing the other components.
04 - Combine the ricotta, heavy cream, lemon zest and a pinch of sea salt in a bowl. Whip with a hand mixer or vigorous whisking until light and airy, about 1–2 minutes. Refrigerate until ready to plate.
05 - Briefly blanch the mint leaves in boiling water for 10 seconds, then plunge into ice water and dry thoroughly. Blend the mint with the olive oil and a pinch of salt until bright green and smooth. Strain through a fine sieve if a refined oil is desired.
06 - Ladle the hot soup into warmed bowls. Top each portion with a generous spoonful of whipped ricotta and drizzle with the mint oil. Garnish with blanched peas and mint sprigs as desired and serve immediately with crusty bread.
