I love veggie creams so much, not because I am lazy (fine … that too, I admit), but because creams are a great method to include more vegetables in your diet. In my case it’s difficult to pick a favorite, in general I like everything that’s savory and creamy. Anyway, this broccoli and ricotta soup, which is a relatively recent discovery, has quickly become my obsession. It’s so rich, smooth and fragrant, and the subtle minty flavor gives this dish such a nice touch.

I sprinkled this soup with sweet pea flowers, black sesame seeds and blanched snow peas (I boiled them for 60 seconds in salted water and I cooled them in ice cold water), peas that came from my own garden. I must confess something: growing your own veggies and being able to pick your fresh ingredients right from your garden is the most rewarding feeling ever.

Ingredients (for 4 servings):

• 1 broccoli (about 500g)
• 2 stalks of celery
• 1 potato
• ½ onion
• 2 garlic cloves
• 10 mint leaves
• 1l chicken / vegetable broth
• 100g ricotta cheese
• 50ml cooking cream
• 2 Tbsp olive oil
• salt and pepper to taste

Method:

1. Peel the potato, onion and garlic clove and chop them. Chop the celery and cut the broccoli into florets.
2. Heat the olive oil in a large saucepan. Add the onion and cook on low heat for about 5 minutes or until translucent. Add the diced potato, celery, minced garlic, broccoli florets and mint leaves. Saute over medium heat for 5 minutes.
3. Add the broth, cover with a lid and when the soup begins to boil, reduce the heat to minimum. Simmer for about 20 minutes or until the broccoli is very tender.
4. Remove from heat, add the ricotta and the cooking cream and blend the soup using a food processor.
5. Season with salt and pepper and serve with croutons or with blanched snow peas, pea flowers and black sesame seeds, like I did.

Source: www.jamieoliver.com