Pea Soup with Lemon Mascarpone

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings (about 5 cups of soup)
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1 tablespoon unsalted butter

1 tablespoon olive oil 

1 small clove garlic, grated or minced 

1/2 onion, finely chopped 

1 pinch crushed red pepper flakes 

Kosher salt and freshly ground black pepper 

2 cups chicken broth 

1 pound frozen peas 

1 tablespoon chopped fresh flat-leaf parsley, plus more for serving 

1/3 cup mascarpone 

1 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice


  1. Heat the butter and oil in a medium saucepan over medium heat until the butter melts. Add the garlic, onions, crushed red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the onions are slightly softened but not golden, about 4 minutes. Add the chicken broth and 1 cup water and bring to a boil over high heat. Reduce the heat to keep the soup at a low simmer and simmer, partially covered, until the onions are tender, about 7 minutes. Add the peas and parsley and cook until the peas are just thawed and tender, about 3 minutes (the soup may not return to a boil). Transfer to a blender and blend until very smooth (be careful when blending hot liquids). Season with salt and pepper to taste.
  2. Stir the mascarpone with the lemon zest and juice, 1 tablespoon water and a pinch of salt in a small bowl.
  3. Serve the soup warm, with a dollop of lemon mascarpone and a little bit of chopped parsley.

Cook’s Note

The soup can be kept refrigerated in an airtight container for up to 3 days.