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Pea and Mascarpone Soup

This very easy soup, made from frozen peas, makes a gorgeous starter. Serve with crusty bread and a drizzle of extra virgin olive oil.



  • 1.

    Heat the oil in a saucepan and sauté the onion for about 5 minutes until it’s softened but not coloured. Add the stock and as soon as it is boiling, add the peas. Return to the boil and cook for 3 minutes. Stir in the mascarpone, basil and season with salt and pepper.

  • 2.

    Blitz the soup in a food processor or blender or using a hand blender until smooth. Serve with some chunky bread.

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Pea and Mascarpone Soup.


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