Spring Pea Soup with Ricotta

Welcoming the arrival of spring, this Spring Pea Soup with Whipped Ricotta and Mint Oil is a celebration of lightness, color, and freshness. Its vibrant green hue invites you in for that first spoonful, and the sweet, tender peas come alive under the creamy cloud of whipped ricotta. A swirl of fragrant mint oil drifts on top, infusing each bite with a breath of new season energy—a perfect marriage of brightness and comfort. Whether you're gathering for a weekend lunch or seeking a soul-soothing bowl after a busy day, this soup offers the essence of spring in every bite.

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A crowd-pleaser through and through, this pea soup proves that elegant flavor doesn’t require hours in the kitchen. The creamy base is built with sweet peas, mellowed with potato, and illuminated by plenty of fresh herbs. Every step, from sautéing the onions and garlic to blending the soup velvety smooth, builds complexity without fuss. The luxurious ricotta topping and emerald mint oil are easy to prepare ahead, making this a fuss-free starter or light main course for any spring entertaining.

Ingredients

• Vegetables:
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 500 g (about 3 cups) fresh or frozen sweet peas
  • 750 ml (3 cups) vegetable broth
  • 1 small potato, peeled and diced
  • 1 teaspoon sea salt
  • Freshly ground black pepper, to taste
• Whipped Ricotta:
  • 200 g (about 3/4 cup) ricotta cheese
  • 1 tablespoon heavy cream
  • Zest of 1 lemon
  • Pinch of sea salt
• Mint Oil:
  • 20 g (about 1/4 cup) fresh mint leaves
  • 60 ml (1/4 cup) extra virgin olive oil
  • Pinch of salt
• To Serve:
  • Fresh peas, blanched (optional)
  • Fresh mint leaves for garnish
  • Crusty bread (optional)

Instructions

1.

Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 3-4 minutes. Add garlic and cook for 1 more minute.

2.

Stir in peas, diced potato, salt, and black pepper. Add the vegetable broth and bring to a boil. Reduce heat and simmer until the peas and potato are tender, about 10-12 minutes.

3.

Using an immersion blender (or working in batches with a blender), blend the soup until smooth and creamy. Adjust seasoning with more salt and pepper if needed. Keep warm.

4.

For the whipped ricotta, combine ricotta, heavy cream, lemon zest, and a pinch of salt in a bowl. Whip with a hand mixer or whisk until light and airy, about 1-2 minutes. Chill until ready to use.

5.

For the mint oil, blanch mint leaves in boiling water for 10 seconds, then transfer to ice water to cool. Pat dry. Place mint, olive oil, and salt in a blender and blend until smooth and bright green. Strain through a fine sieve if desired.

6.

Ladle the hot pea soup into bowls. Top each portion with a generous spoonful of whipped ricotta. Drizzle with mint oil. Garnish with fresh peas and mint leaves if desired. Serve immediately with crusty bread.

Zusatztipps für die Zubereitung

Für außergewöhnlichen Geschmack verwenden Sie frische, saisonale Erbsen, wann immer möglich. Beim Pürieren der Suppe sorgt ein Hochleistungsmixer für ein besonders seidiges Ergebnis. Die Minzöl-Komponente kann gut vorbereitet und bis zu 2 Tage im Voraus im Kühlschrank aufbewahrt werden—so sparen Sie Zeit bei der finalen Zubereitung.

Varianten und Anpassungen

Für eine vegane Variante reicht es, Ricotta und Sahne durch pflanzliche Alternativen wie Mandelricotta und Kokoscreme zu ersetzen. Ein Spritzer Zitronensaft in der Suppe verleiht zusätzliche Frische und hebt die erdigen Erbsenaromen hervor. Wer es würziger mag, gießt zum Servieren ein paar Tropfen mildes Chiliöl über die Suppe.

Serviervorschläge

Reichen Sie das Erbsensüppchen als eleganten Auftakt eines Frühlings-Dinners oder als leichtes Mittagessen, begleitet von knusprigem, frisch getoastetem Brot. Für warme Tage eignet sich die Suppe auch hervorragend eiskalt serviert als erfrischende Vorspeise. Ein Glas gekühlter Sauvignon Blanc oder Grüner Veltliner ergänzt die frischen Kräuter- und Zitrusnoten perfekt.

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In jeder Jahreszeit steht diese Suppe für die Freude am frischen Genuss: Sie wärmt an kühlen Tagen, erfrischt im Sommer und bringt Frühlingsstimmung direkt in Ihre Küche. Einfache Zubereitung, strahlende Farben und raffinierte Aromen—so schmeckt kulinarische Lebensfreude!

Recipe Questions & Answers

→ Fresh or frozen peas — which to use?

Both work well. Fresh peas give a sweeter, brighter flavor in spring, while good-quality frozen peas deliver consistent sweetness year-round and often need less cooking time.

→ How do I get the ricotta light and airy?

Whip ricotta with a splash of cream and lemon zest using a whisk or hand mixer for 1–2 minutes until soft peaks form; chilling briefly helps it hold shape on the soup.

→ Any tips for a vivid mint oil?

Blanch mint leaves in boiling water for 10 seconds, shock in ice water, pat dry, then blend immediately with cold olive oil. Strain for a smooth, brightly colored oil.

→ Can this be made vegan?

Yes — swap ricotta for a plant-based alternative and use coconut cream or another dairy-free liquid to achieve a silky, whipped topping. Adjust salt and lemon to taste.

→ How should I reheat leftovers?

Gently warm on the stove over low heat, adding a splash of broth to loosen texture if needed. Avoid boiling to preserve color and flavor; add whipped ricotta just before serving.

→ What garnishes and pairings work best?

Garnish with blanched fresh peas, mint leaves, and a drizzle of mint oil. Serve with crusty bread or a light white wine such as Sauvignon Blanc or Grüner Veltliner.