Step 1

Place potatoes, stock and 1 cup water in a large saucepan over high heat. Bring to the boil, reduce heat to medium and cook, covered, for 10 minutes, or until the potatoes are tender. Add 2½ cups peas, increase heat to high and cook for 2 minutes. Take off the heat and set aside to cool slightly.

Step 2

Meanwhile, heat half the olive oil in a medium frying pan over medium heat. Add the bread and cook, turning occasionally, for 4 minutes or until golden and crisp. Season with salt and pepper and set aside.

Step 3

To make the ricotta cream, using a hand stick blender, combine the ricotta and ⅓ cup water until smooth. Set aside. Combine the pesto and remaining olive oil in a small bowl.

Step 4

Using the same stick blender, blend the soup until smooth. Add ¼ cup ricotta cream and stir to combine.

Step 5

Heat the remaining peas in the microwave until hot. Serve soup topped with the croutons, peas, ricotta cream and pesto mixture. Drizzle with olive oil, if desired.