Preparation

 Finely chop the onion and garlic. Heat the butter in a soup pot and sauté the onion and garlic. Cut the spring onion into rings and fry briefly. Deglaze with the stock and bring to a boil. Add the broccoli and cook for about 8 minutes.

 Puree the soup together with the mint leaves, also reserving a few sprigs for garnish. Ladle the soup into plates or bowls and add a generous spoonful of ricotta. Crumble some walnuts over it and garnish with a sprig of mint.