Recipe by Alexa Weibel
- Makes about 7 cupsServings
16 oz. frozen peas, thawed
3 1/2 cups chicken stock
10 oz. frozen spinach, thawed and squeezed dry
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped shallots
3 tbsp. EVOO
1 tsp. dried Italian seasoning
1/3 cup mascarpone cheese
1/4 tsp. lemon zest plus 1 tbsp. juice
Blend: In a blender, puree the first 7 ingredients.
Heat: In a medium saucepan, simmer the soup over medium-low until heated through, about 10 minutes; season.
Serve: In a small bowl, mix the mascarpone, lemon zest and juice, and 2 tbsp. water. Season with salt. Drizzle over the soup.