Spinach-Pea Soup

    Make a big batch of this soup at the beginning of the week for an easy grab-and-go lunch option.
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    Spinach-Pea Soup in bowl with spoon

    Recipe by Alexa Weibel

    • Makes about 7 cupsServings

    Ingredients

    • 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

    Preparation

    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.