# Ingredient List:
→ 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 salt
→ To Serve
16 - Blanched fresh peas (optional)
17 - Fresh mint leaves for garnish
18 - Crusty bread, for serving (optional)
# How to Make:
01 - Warm the olive oil in a large saucepan over medium heat. Add the finely chopped onion and sweat until translucent, about 3–4 minutes; add the minced garlic and cook 1 minute more, stirring to avoid browning.
02 - Add the peas and diced potato to the pan, season with sea salt and several grinds of black pepper, then pour in the vegetable broth. Bring to a gentle boil.
03 - Reduce the heat to a simmer and cook until the peas and potato are tender, approximately 10–12 minutes. Taste and adjust seasoning as needed.
04 - Using an immersion blender, purée the soup directly until smooth and velvety. Alternatively, transfer in batches to a countertop blender, purée, and return to the pan; keep warm.
05 - In a chilled bowl combine the ricotta, heavy cream, lemon zest and a pinch of salt. Whisk or beat with a hand mixer until light and airy, about 1–2 minutes. Refrigerate until ready to use.
06 - Blanche the mint leaves in boiling water for 10 seconds, plunge into ice water, then pat dry. Blend the mint with the olive oil and a pinch of salt until bright green; strain through a fine sieve if a smoother oil is desired.
07 - Ladle the hot puréed peas into warmed bowls. Top each portion with a generous spoonful of whipped ricotta and a drizzle of mint oil. Garnish with blanched peas and mint leaves, and serve immediately with crusty bread if desired.
