What's for Dinner?

Nothing could be more refreshing or prettier for a light dinner, and this soup is a snap to make. The mint in the Mascarpone adds a fresh and interesting twist.

Serves 6

Pea Soup
2 cups chicken broth
1 clove garlic
5 cups (24 oz) frozen peas
½ cup heavy cream
½ cup milk
¼ teaspoon salt
¼ teaspoon white pepper

Minted Mascarpone
½ cup cream, cold
½ cup (4 ounces) Mascarpone, cold
6 fresh mint leaves, minced, plus 6 whole mint leaves, for garnish

For the pea soup, pour the chicken broth into a medium saucepan. Add 1 clove of garlic. Bring the broth to a boil over medium heat and cook for several minutes. Remove the broth from heat, add the frozen peas, and mix well. Allow the peas to thaw for a few minutes. Pour the peas and the broth with the garlic clove into a blender and puree until the soup is smooth. Alternatively, puree the peas in the saucepan using an immersion blender.

Pour the broth back into the saucepan, add the cream and milk, and bring the soup to a simmer over low heat. Simmer for 5 minutes and then season with salt and pepper to taste. Remove from the heat and allow to cool to room temperature. Pour the soup into a large bowl, cover with plastic wrap, and place in the refrigerator to chill for at least 3 hours.

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

The soup can also be served warm.

Copyright © 2007 by Paula Lambert, Cheese, Glorious Cheese (2007, Simon & Schuster), all rights reserved