Yield: 4 Servings
Recipe by Lynmar Estate Chef David Frakes
Ingredients
- 12 C Water
- 1T + 2 t Kosher Salt
- 1 C Ricotta Cheese
- ¼ C Heavy Cream
- 2 T Lemon Zest
- 6 strips Lemon Peel
- 3 C Peas
- 3 ea Shallots, diced
- 6 fresh Mint Leaves, plus more for garnish
Instructions
- Place the water and 1 Tablespoon of the salt in a saucepan and bring to a boil over medium heat.
- Place the ricotta, cream, lemon zest, and the remaining salt in a food processor and puree until smooth.
- Season to taste and set the mixture aside.
- Add the strips of lemon peel to the saucepan with the peas and shallot.
- Cook for 2 minutes, until the peas are just cooked through.
- Drain, making sure to reserve 2 cups of the cooking liquid, and immediately transfer the peas, strips of lemon peel, and shallot to a blender.
- Add the mint leaves and half the reserved cooking liquid, and puree until the desired consistency is achieved, adding more cooking liquid as needed.
- Season to taste, ladle into warmed bowls, and place a spoonful of the lemon ricotta into each bowl.
- Garnish with additional mint and serve immediately, as the brilliant green color starts to fade as the soup cools.