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1. Peel and dice the yellow onion, carrot and Yukon Gold potatoes into small cubes, and mince 1 garlic clove. Melt the unsalted butter in a medium pot over medium heat, then cook the onion and carrot with a pinch of fine sea salt for 5 minutes until softened but not browned. Stir in the garlic for 30 seconds.
1.0 clove garlic,
2 tbsp unsalted butter,
1 piece yellow onion,
1 piece carrot,
2 tsp fine sea salt
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2. Add the potatoes, cream-style sweet corn and vegetable stock. Bring to a boil, reduce to a gentle simmer, cover and cook 15 minutes until the potatoes are very tender.
2 piece Yukon Gold potatoes,
1 can cream-style sweet corn,
3 cup vegetable stock
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3. Blend the soup with an immersion blender until silky, leaving it just slightly textured if you like. Stir in the whole milk, black pepper and fine sea salt to taste, then keep warm over low heat without boiling.
0.5 cup whole milk,
0.5 tsp black pepper,
2 tsp fine sea salt
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4. Zest the lemon, then juice it. Finely chop the fresh basil leaves, fresh mint leaves and fresh parsley. Mince the remaining 2 garlic cloves. In a bowl, stir together the ricotta, lemon zest, half of the lemon juice, half of the Parmigiano-Reggiano and a pinch of salt.
1 cup ricotta,
1 piece lemon,
0.5 cup fresh basil leaves,
0.2 cup fresh mint leaves,
0.2 cup fresh parsley,
0.2 cup Parmigiano-Reggiano, finely grated,
2.0 clove garlic,
2 tsp fine sea salt
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5. Bring a large pot of water to a boil and salt it well. Cook the orzo for 1 to 2 minutes less than package directions, about 7 minutes, until al dente. Add the frozen peas for the final 2 minutes. Reserve 1 cup of the pasta water, then drain without rinsing.
1.5 cup orzo,
1.5 cup frozen peas,
2 tsp fine sea salt
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6. In the empty pot, warm the extra virgin olive oil over medium-low heat. Sauté the garlic and chili flakes for 30 seconds until fragrant, without browning.
3 tbsp extra virgin olive oil,
3 clove garlic,
1 pinch chili flakes (optional)
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7. Return the orzo and peas to the pot with 0.5 cup of the reserved pasta water. Toss over medium heat for 1 minute, then remove from the heat. Stir in the ricotta mixture, adding more pasta water a splash at a time until creamy and loose.
1.5 cup orzo,
1.5 cup frozen peas
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8. Fold in the chopped herbs, the remaining lemon juice and black pepper, and adjust the salt. Serve the orzo topped with the remaining Parmigiano-Reggiano alongside small bowls of the warm corn-potato soup.
1 piece lemon,
0.5 cup fresh basil leaves,
0.2 cup fresh mint leaves,
0.2 cup fresh parsley,
0.2 cup Parmigiano-Reggiano, finely grated,
0.5 tsp black pepper,
2 tsp fine sea salt
By james
