# What You'll Need:
→ Vegetables
01 - 2 tablespoons 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 cheese (about 200 g)
10 - 1 tablespoon heavy cream
11 - Zest of 1 lemon
12 - Pinch sea salt
→ Mint Oil
13 - 1/4 cup fresh mint leaves, packed (about 20 g)
14 - 1/4 cup extra-virgin olive oil
15 - Pinch salt
→ To Serve
16 - Fresh peas, blanched (optional)
17 - Fresh mint leaves for garnish
18 - Crusty bread, for serving (optional)
# How to make it:
01 - Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent and softened, about 3–4 minutes. Add the minced garlic and cook, stirring, for 1 minute until fragrant.
02 - Add the peas, diced potato, 1 teaspoon sea salt and a grind of black pepper to the pan. Pour in 3 cups vegetable broth and bring to a boil. Reduce heat to a simmer and cook until the peas and potato are tender, about 10–12 minutes.
03 - Use an immersion blender to purée the soup in the pot until silky and uniform; alternatively, transfer in batches to a blender and process until smooth. Return to the saucepan, rewarm gently if needed, and adjust seasoning with salt and pepper.
04 - In a bowl combine 3/4 cup ricotta, 1 tablespoon heavy cream, lemon zest and a pinch of salt. Whip with a hand mixer or whisk until light and airy, about 1–2 minutes. Chill until ready to serve.
05 - Blanch the mint leaves in boiling water for 10 seconds, then plunge into ice water and pat dry. In a blender combine the mint, 1/4 cup extra-virgin olive oil and a pinch of salt; blend until bright green. Strain through a fine sieve if a smoother 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. Serve immediately with crusty bread, if desired.
