Spring Pea Soup Recipe

Sauté Vegetables

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Add Peas and Broth

Add the fresh peas and vegetable broth to the pot. Bring to a boil, then reduce the heat and let simmer for about 10 minutes, or until the peas are tender.

Blend the Soup

Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.

Season the Soup

Stir in the buttermilk ricotta, lemon oil, salt, and black pepper. Adjust seasoning to taste. Heat through for another 2-3 minutes.

Prepare Croutons

While the soup is heating, preheat the oven to 375°F (190°C). Cut pumpernickel bread into cubes, toss with olive oil, salt, and pepper, and spread on a baking sheet. Bake until crispy, about 10-15 minutes.

Serve

Ladle the soup into bowls, drizzle with additional lemon oil if desired, and top with pumpernickel croutons.