This is a wonderful, and wonderfully simple and fast soup recipe that I adapted from a British cookbook. It has a gorgeous color and a delicious flavor. Mascarpone cheese is a thick, luscious Italian cheese with similarities to heavy cream, cream cheese and sour cream. It is readily available in most grocery stores these days—it comes in a tub near the specialty cheeses. Serve with a loaf of nice crusty bread.
what you'll need:
1 Tbsp olive oil
1 small onion, chopped
1-2/3 cup chicken or vegetable stock
1-1/4 cup frozen peas
4 Tbsp mascarpone cheese
2 Tbsp fresh basil or mint, chopped (I prefer basil and use much more than 2 Tbsp)
salt and pepper to taste
Heat the oil in a saucepan, sauté onion for about 5 minutes til softened but not colored. Add stock, and as soon as it’s boiling, add the peas. Return to a boil and cook for 3 minutes. Stir in the mascarpone and basil/mint and season with salt and pepper. Blitz the soup in a food processor or blender until smooth. Serve with some chunky bread.