# What You'll Need:
→ Vegetables & Base
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 (about 3/4 cup)
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 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, for serving (optional)
# How to Make It:
01 - Warm the extra virgin olive oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
02 - Add the sweet 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. Reduce heat and simmer until peas and potato are tender, about 10–12 minutes.
03 - Use an immersion blender to purée the soup directly in the pan until smooth and velvety; alternatively, blend in batches in a countertop blender, returning the purée to the pan to keep warm. Taste and adjust seasoning with additional salt and pepper if required.
04 - Combine ricotta, heavy cream, lemon zest and a pinch of 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 so it holds its shape.
05 - Briefly blanch the mint leaves in boiling water for 10 seconds, then shock in ice water and pat dry. Blend the mint with the extra virgin olive oil and a pinch of salt until bright and emulsified. Strain through a fine sieve for a smooth oil if preferred.
06 - Ladle the hot pea purée into warmed bowls. Spoon a generous quenelle or dollop of whipped ricotta onto each portion, then drizzle with mint oil. Garnish with blanched peas and mint leaves. Serve immediately with crusty bread if desired.
