| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings (about 5 cups of soup) |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 261 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 10 g |
| Cholesterol | 32 mg |
| Sodium | 648 mg |
Reviews
I used a stick blender and strained. there was about a cup of pulp that I saved but I prefer a very smooth soup. Also made pepitas with ground coriander, salt, lemon zest and oregano for garnish. the soup has a great flavor.
This soup is so good! I made it once and ended up making it again a few days later! It’s easy and healthy. My husband loved it too. The lemon mascarpone really takes it to the next level and the pepitas add great texture and crunch!
This soup is delicious and very easy to make
This recipe sounds and looks good. What is that floating on top of the soup? Pepitas?
Absolutely love this soup. So easy to make. I’ll make it again. Thank you Valerie. I just love you girl. All the way back to one day at a time. ❤️
Soup is easy to make and as delicious as other reviewers have said. Taste is fresh, full of flavour and other than the marscapone, I had all ingredients! I added a bit more red pepper flakes, but made no other changes. Saved the recipe, will definitely make this again.
I made this last night. It was easy and really, really good. It tasted fresh and I wouldn’t change a thing.
This was so easy to make and so good. I used vegetable broth instead of chicken broth but otherwise followed the recipe. The vinegar chicken from this episode is also easy and delicious.
Delicious! I added a bit of spearmint, from my herb garden, along with the parsley.
I love this soup. I just saw the Cat-urday episode this morning and made the soup for lunch. It will always be one of my go to soups. It was simple, easy and I had all the ingredients without having to run to the market since in Quarantine. Thank you for sharing the recipe.