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Chilled Pea Soup With Minted Mascarpone

6 servings

PEA SOUP

• 2 cups chicken broth
• 1 clove garlic
• 5 cups (24 ounces) frozen peas
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper

MINTED MASCARPONE

• 1/2 cup heavy cream, cold
• 1/2 cup mascarpone, cold
• 6 fresh mint leaves, minced, plus 6 whole mint leaves, for garnish

For Pea Soup: Pour chicken broth into a saucepan and add garlic. Bring broth to a boil over medium heat and cook for several minutes. Remove the broth from heat, add frozen peas, and mix well. Allow the peas to thaw in the broth for a few minutes. Pour the peas, broth and garlic clove into a blender and puree until the soup is smooth. Alternatively, puree the peas in the saucepan using an immersion blender.

Pour peas back into saucepan, add cream and milk, and bring soup to a simmer over low heat. Simmer for 5 minutes and then season with salt and white pepper. Remove from heat and set aside to cool to room temperature. Pour soup into a large bowl, cover with plastic wrap, and place in the refrigerator to chill for at least 3 hours. (This soup can also be served hot and can be made several days before serving.)

For 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 chilled soup into glass tumblers or soup bowls and garnish each serving with a dollop of Minted Mascarpone and a mint leaf stuck into the dollop.

(From “ Cheese, Glorious Cheese” by Paula Lambert, Simon & Schuster.)

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