Quantcast
Chilled Pea Soup with Minted Mascarpone recipe
Food and Wine

Easy and Delicious Chilled Pea Soup with Minted Mascarpone

Nothing could be more refreshing or prettier for a springtime luncheon or dinner than this chilled pea soup with minted mascarpone. This soup is a snap to make. The mint in the Mascarpone adds a fresh and interesting twist.

Note: This soup can also be served hot.

Note: The soup can be made several days before serving.

Note: If you like spicy food, you could drizzle a few drops of hot sauce or a few slivers of jalapenos on top of the soup.

Chilled Pea Soup with Minted Mascarpone Recipe

Ingredients

2 cups chicken broth

1 clove garlic

24 ounces (5 cups) frozen peas

½ cup heavy cream

½ cup milk

¼ teaspoon salt

¼ teaspoon white pepper

Minted Mascarpone

½ cup heavy cream

½ cup (4 ounces) Mascarpone, cold

6 fresh mint leaves, minced, plus 6 whole mint leaves, for garnish

Directions

Pour the chicken broth into a medium saucepan. Add 1 clove of garlic. Bring the broth to a boil over medium heat and cook for several minutes. Remove the broth from heat, add the frozen peas, and mix well. Allow the peas to thaw in the hot broth for a few minutes. Pour the peas, the broth and the garlic clove into a blender and purée until the soup is smooth.

Pour the peas back into the saucepan, add the cream and milk, and bring the soup to a simmer over low heat.  Simmer for 5 minutes and then season to taste with salt and pepper. Remove from the heat and set aside to cool to room temperature. Pour the soup into a large bowl, cover with plastic wrap, and place in the refrigerator to chill for at least 3 hours.

For the Minted Mascarpone, whip the cream using a whisk or electric mixer and then stir in the Mascarpone. Just before serving stir the minced mint into the Mascarpone.

To serve, ladle the chilled pea soup into flat soup bowls and garnish each with a dollop of minted Mascarpone with a mint leaf stuck into the Mascarpone.

Serves 6

From Cheese, Glorious Cheese! By Paula Lambert, copyright 2007 by Paula Lambert

For another delicious and light recipe from Paula, try her Crostini Recipe with Roasted Vegetables and Smoked Mozzarella.

CHILLED PEA SOUP WITH MINTED MASCARPONE RECIPE

 

 

Did you like this article? Sign up (it's free!) and we'll send you great articles like this every week. Subscribe for free here.

Related Posts

Strawberry basil bourbon whiskey cocktail recipe
Patio wines for summer
Gazpacho with chevre cream
Sea scallops recipe
Marinated flank steak recipe
PANZANELLA WITH FRESH MOZZARELLA Recipe
Tarragon potato salad with peas and egg
watermelon feta salad recipe
Apple Pie Recipe
recipes for shrimp
Pork loin with apples and green beans
PrimeWomen Award