English pea and mint soup with truffle ricotta foam

• 400 g fresh or frozen peas
• 20 g fresh mint leaves
• 1

Bring a large pan of boiling salted water to the boil. Add the peas, mint leaves, onion and leek and simmer gently for about 5-6 minutes until tender. Drain them in a colander, then refresh under cold running water. When they are fully drained, transfer to a food processor and blend to a smooth puree, scraping down the sides once or twice to ensure all the puree is satiny smooth.

Place