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, and the mint in the Mascarpone adds a fresh and interesting twist.
Notes:
- This soup can also be served hot.
- The soup can be made several days before serving.
- 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
Soup 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 sauce an. Add 1 clove of gar ic. 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 w ll. 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 he . Simmer for 5 minutes and then season to taste with salt and peppe .
- Remove from the heat and set aside to cool to room temperatur .
- 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 MMascarpo e. 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 Ch ese! By Paula Lambert, copyright 2007 by Paula Lambert
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