Spring Vegetable Soup and Ricotta Toast

Ingredients:

• 1/4 cup extra-virgin olive oil + extra for drizzling
• 340 g oyster mushrooms, large chopped
• 5 cloves garlic (4 thinly sliced, 1 lightly crushed)
• 3 leeks, halved lengthwise, rinsed and thinly sliced
• 4 cups lightly salted chicken broth
• 1 sprig of rosemary
• 4 slices ciabatta, 2 cm thick.
• 0.5 cups semi-fat ricotta
• 1 teaspoon finely grated lemon zest
• 1 cup frozen green peas, thawed
• Grated Pecorino cheese, for serving

Preparation:

1. In a large saucepan or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until softened and golden, about 5 minutes. Add another 1 tablespoon olive oil and the chopped garlic; cook, stirring, until softened, about 30 seconds. Add the leeks, season generously with salt, and cook, stirring, until they begin to soften, about 3 minutes.
2. Add chicken broth, a sprig of rosemary, 2 cups of water, and 3/4 teaspoon of salt. Bring to a boil, reduce heat, and simmer until the vegetables are tender, about 10 minutes.
3. Meanwhile, preheat the oven to broil. Brush the bread on both sides with the remaining 2 tablespoons of olive oil. Grill, turning, until golden brown, 3-5 minutes. Rub the bread with crushed garlic. Top with ricotta and lemon zest, season with salt and pepper.
4. Stir the peas into the soup and heat through; season with salt and pepper to taste. Ladle the soup into bowls and serve with toast. Sprinkle the soup and toast with pecorino cheese. Drizzle with olive oil.