A simple and fresh pea soup makes for the perfect beginning to any springtime meal.
Ingredients
SERVINGS: 4 Serving(s)
- 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.
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About this recipe
Recipe courtesy Vermont Creamery
