Pea Soup with Lemon Mascarpone
- Level: Easy
- Yield: 4 servings (about 5 cups of soup)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 261
- Total Fat
- 15
- Saturated Fat
- 6
- Carbohydrates
- 23
- Dietary Fiber
- 6
- Sugar
- 9
- Protein
- 10
- Cholesterol
- 32
- Sodium
- 648
- Total: 30 min
- Active: 30 min
Ingredients
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
Directions
- 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.
- Stir the mascarpone with the lemon zest and juice, 1 tablespoon water and a pinch of salt in a small bowl.
- 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.