Fresh Pea Soup – Spoonsparrow

Ingredients

• 125 g ricotta
• 3 sprigs Mint
• Salt
• Pepper
• 1 onion
• 1 small garlic clove
• 20 g butter (1 tbsp)
• 600 ml classic vegetable broth
• 75 ml white wine (or vegetable broth)
• 100 ml soy cream
• 350 g peas (frozen)

Instructions

1. 1.

   Place the ricotta in a sieve, hang it over a bowl and let it drain for 3–4 hours in the refrigerator.

2. 2.

   Wash the mint, shake off excess water, pluck the leaves, and finely chop half of them.

3. 3.

   Mix the drained cheese with salt and pepper. Shape into dumplings using two dampened tablespoons, place on a plate, and keep cold.

4. 4.

   Peel the onion and garlic, then slice into thin strips or finely mince.

5. 5.

   Melt butter in a pot. Sauté onions and garlic over medium heat until translucent.

6. 6.

   Add vegetable broth and white wine, and simmer for 8 minutes over medium heat.

7. 7.

   Stir in soy cream and peas, cook for another 5 minutes. Add the remaining mint leaves and puree everything very fine with an immersion blender. Season the soup with salt and pepper to taste. Serve in deep bowls and place two ricotta dumplings on top.