So you’ve probably noticed I took a big time hiatus from FML and I apologize in advance for my negligence. Sometimes life takes over and we forget the important things in life…like taking 50 different pictures of a salad or re-testing pasta sauce until it’s just right. But I’ve reprioritized my life and I’m back on track!
Even during the craziness of my life, I came up with this recipe and it’s super quick and easy and can be enjoyed all week in between your two jobs, yoga classes, shopping spree, Sunday brunches, and endless errands.
Chilled Green Pea Soup
Makes 6 Servings
1 serving = 1 cup
Prep Time: 20 minutes
Cook Time: 25 minutes
- 1 tbsp olive oil, plus more for garnish
- 1 bunch green garlic, thinly sliced
- 1 small onion, thinly sliced
- 2# shelling or English peas (should be about 4 cups of peas once shelled)
- 1 quart chicken or vegetable broth
- ½ cup mascarpone cheese
Just a couple quick notes: Green garlic is usually available at farmer’s markets in the late spring. If your market doesn’t have green garlic you can substitute it with 4-5 cloves of regular sliced garlic. Also if you can’t get your hands on fresh peas, go ahead and use frozen. Just make sure they’re thawed before you cook with them!
Heat the olive oil in a large pot over medium heat. Add your green garlic and onions and sauté until lightly golden and soft, about 10-15 minutes.
Next add your peas and sauté for 2-3 minutes. Season with salt and pepper. Add your broth of choice and bring the mixture to a simmer. Cook for 6-7 minutes or until peas are tender, but not mushy.
Add the pea and broth mixture to a blender or food processor and process until smooth. (You might have to do this in batches). While the mixture is pureeing, add the mascarpone until fully incorporated and creamy.
You can either serve this soup warm or chilled. When serving, drizzle extra virgin olive oil on top and garnish with herbs or microgreens of your choice. Nums!