Green Pea Soup with Mascarpone
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon fine sea salt
- 5 cups fresh or frozen green peas
- 3 tablespoons fresh tarragon leaves
- 4 cups vegetable broth
- ½ cup Vermont Creamery Mascarpone plus more for serving
- 2 red radishes, thinly sliced
- Pea shoots, for serving
- 2 green onions, very thinly sliced on the bias
Instructions
- Heat oil over medium heat in large saucepan. Add onion, garlic, and salt; cook, stirring occasionally, 5 minutes or until softened. Add peas, tarragon, and broth; cook until mixture comes to a simmer. Simmer 2 minutes; remove from heat. Stir in mascarpone. Puree in batches in a blender or use a stick blender. Ladle soup into bowls; top with dollops of mascarpone, radishes, pea shoots, and green onion. Sustainable, delicious food is how we share our love and hope for a better future.
Notes
Recipe courtesy Vermont Creamery
