Pea and Mint Soup with Ricotta

This version of the springtime classic is brought bang up to date with the addition of the beaten lime ricotta at the end. If the weather's warm, you can serve this soup chilled too.

Serves: 4

Prepare: 10 minutes

Cook: 35 minutes

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, thinly sliced
• 500 ml fresh stock
• 1 or 2 medium size potatoes, peeled and roughly chopped
• 400 g frozen peas
• 100 g ricotta
• 1 lime, zest and juice
• 10 g pecorino, finely grated
• 25g pack fresh mint, finely chopped
• Crusty bread, toasted to serve

1. Heat the oil in a large pan and add the onion, garlic and leek with a pinch of salt; sweat over a low heat for about 10 minutes until soft. Add the stock, 500 ml water and the potatoes; season and bring to a simmer. Cook until the potato is soft - about 15 minutes. Add the peas and bring back to simmer for 3 minutes.

2. Meanwhile, put the ricotta, lime zest and pecorino in a small bowl and beat together. Stir in ¼ of the finely chopped mint and season lightly.

3. Take the soup off the heat and, reserving a little mint to garnish, stir in the remaining mint, then the lime juice. Blend until smooth and season. Reheat the soup (if need be) and serve topped with a dollop of the ricotta mixture and the reserved chopped mint on top, with the toasted bread alongside for dipping.