Cold Pea Soup with Creamy Ricotta

This post's aim is to give peas a good name again! Peas are not usually considered a sexy ingredient, an ingredient that you get excited to play around with. But let me tell you, peas really are the perfect vegetables to cook with in the summertime. This pea soup could definitely be enjoyed warm but who really wants a bowl of bubbly hot soup when the weather is this warm?

I enjoyed this as the perfect light birthday lunch yesterday. My birthday dinner was equally fresh and delightful last night- O. and I enjoy a wonderful Italian feast of tuna crudo with fleur de sel and shaved organic carrots, fennel and grapefruit, followed by grilled octopus with capers, farro risotto and mussels. For dessert? A wonderfully crisp meringue triffle filled with rum cream, raisins and toasted almonds. It really was the perfect birthday!

Now back to the soup..! When this pea soup is cold and serve dwith a dollop of creamy ricotta it make for the perfect refreshing summer soup. And the best part? It cooks in a matter of minutes. It's also perfect for entertaining - you can make it in the morning and keep it cold in fridge until you serve it at night so you don't have to be running back and forth in the kitchen once your guest have arrived.

Cold Pea Soup with Creamy Ricotta
Serves 4

Olive oil
3 garlic cloves, finely sliced
2 1/2 cup of frozen peas
2 cups of low sodium chicken stock
Salt and freshly ground pepper
2 tablespoons of lemon juice
1/4 cup of ricotta

In a stockpot on medium low heat, add a couple teaspoons of olive oil. Add the garlic and cook until the garlic soften and become just golden. Add the frozen peas, stock and a pinch of salt and pepper. Bring to a boil. Reduce to a gently simmer, cover and cook for 10 minutes.

Using an immersion blender, blend until the soup if smooth. If the soup is too thick add a couple tablespoons of water until the right consistency is obtained. Add the lemon juice. Taste and adjust seasoning with salt and pepper. Refrigerate for 1 hour or until perfectly chilled. Serve with a dollop of ricotta and some cracked black pepper. Enjoy!