Recipe courtesy of Valerie Bertinelli

Pea Soup with Lemon Mascarpone

Getting reviews...
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings (about 5 cups of soup)



  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.