Pea, Rocket and Basil Soup with Lemon Mascarpone
4Serves
EasyDifficulty
15 MINSPreparation
10 MINSCooking
Probably the quickest soup you'll ever make! Rocket, basil and lemon rind adds a herbaceous edge to this pea soup and the richness of the mascarpone makes it extra special!
Ingredients
20g butter
1 onion, chopped
2 cloves garlic, crushed
500g frozen peas
1 litre salt reduced chicken or vegetable stock
2 cups firmly packed rocket leaves
1 cup firmly packed basil leaves
200g tub mascarpone cheese
salt and freshly ground black pepper, to taste
1 teaspoon finely grated lemon rind
grissini or crusty bread, to serve
1 onion, chopped
2 cloves garlic, crushed
500g frozen peas
1 litre salt reduced chicken or vegetable stock
2 cups firmly packed rocket leaves
1 cup firmly packed basil leaves
200g tub mascarpone cheese
salt and freshly ground black pepper, to taste
1 teaspoon finely grated lemon rind
grissini or crusty bread, to serve
Method
- Melt butter in a large saucepan, add onion and garlic and saute until soft and translucent.
- Add peas and stock, bring to a gentle boil for 5 minutes or until peas are tender, remove from heat and stir in rocket and basil.
- Immediately blend soup until smooth, stir in two thirds of the mascarpone and season to taste. Reheat gently before serving.
- Mix remaining mascarpone with lemon rind.
- To serve, spoon warm soup into serving bowls and dollop with lemon mascarpone. Serve with grissini or crusty bread.