I’ll be enjoying it all year round.

Peas make the perfect dinner hack no matter the season. Whether I’m pulling a bag from the freezer in the dead of winter to toss into a beef stew or grabbing fresh ones in peak summer for a hearty salad, they always come through. Their sweet, earthy flavor instantly upgrades just about any meal.

So when my editor mentioned a creamy sweet pea soup recipe from singer Carole King—unearthed while flipping through Paul Newman's "Newman's Own Cookbook"—I felt immediately intrigued. A quick look showed it wasn’t just a basic purée. Instead, the recipe simmers peas in a fragrant broth, then blends them into a velvety soup topped with mascarpone.

Naturally, I had to try it.

The process keeps things simple: sauté your alliums, toss in the vegetables (including the peas), let everything simmer in a flavorful broth (I went with chicken), then purée it all and finish with a dollop of spicy mascarpone.

The result?

Let’s just say this recipe makes perfect use of fresh farmers’ market peas. It can also upgrade that neglected freezer bag. The soup delivers bright flavor and creamy texture, while the spicy mascarpone adds just the right touch of richness and heat. I slurped a few bowls hot with a piece of crusty, buttered baguette, but it also works beautifully chilled, like a gazpacho, on a sweltering summer day. Read on below to learn how to make it.

How To Make Carole King's Sweet Pea Soup With Spicy Cream

Heat 2 tablespoons of vegetable oil in a large saucepan or stockpot over high heat. When the oil is hot, add 1/4 cup of whole garlic cloves and 1/2 of a medium red onion, chopped. Stir for about 5 minutes, or until the garlic is golden.

Add 1 small carrot and 1 small red potato (both peeled and diced small) to the pot. Then stir in two 10-ounce packages of thawed frozen peas or 2 pounds of fresh, shelled peas. Cook everything for about 3 minutes.

Pour in 6 to 8 cups of chicken or vegetable stock and bring the mixture to a slow, rolling boil. Once it reaches a boil, reduce the heat to low and simmer for 45 minutes.

While the soup simmers, make the spicy cream topping. In a small bowl, combine 4 ounces of mascarpone cheese, the juice of 1/4 of a lemon, 1/4 teaspoon of crushed red pepper, 1/4 teaspoon of ground black pepper, and a pinch of salt. Use a fork to mix everything together. Cover and refrigerate until ready to use.

Once the pea soup is done simmering, use an immersion blender to purée it directly in the pot. Alternatively, transfer the soup to a blender and purée in batches.

Some blenders can’t handle hot liquids and may cause splattering, which can lead to not-so-fun burns. Check your blender’s manual before using it to purée. If it’s not safe for hot liquids, let the soup cool slightly before blending.

Return the puréed soup to the pot. Add more stock if needed to reach your desired consistency. Then, season with salt and pepper to taste.

Serve the soup hot in bowls, topped with a generous spoonful of the spicy mascarpone cream. It'll feed four to six people.

How To Upgrade Carole King's Sweet Pea Soup With Spicy Cream

Whenever I cook soups, I season at every stage to build depth and complexity. For this recipe, I recommend starting with a bay leaf or two while you’re sautéing the garlic and onions to release fragrant, savory notes right from the beginning.

Once the peas steep in the broth, it’s a great moment to layer in even more flavor. Try a pinch or two of za’atar for earthy complexity, or a teaspoon of cayenne pepper if you’re after spicier notes.

To take the soup even further, fresh herbs make a big impact. Add a sprig of rosemary to the stock while it simmers for a pine-like essence, or toss in some basil for a sweet, herbal note that complements the mascarpone beautifully.

Texture is another way to tailor this soup to your preferences. If you like a bit of textural variety, blend only about two-thirds of the soup and leave the rest chunky. This way, you’ll get tender bites of pea in each spoonful. For added richness and crunchy add-ins, you can fry up some pancetta or croutons as a topping or serve the soup alongside a buttery grilled cheese.

Mascarpone also offers a route for you to upgrade this dish. Add fresh lemon zest and citrus salt for a bright, zippy profile, or whisk it with chili crisp to introduce a little heat and crunch.

While the recipe suggests serving this soup hot, it’s also delicious chilled, especially during a summer heatwave. Treated like a gazpacho, it becomes cool, bright, and even more refreshing and satisfying. Take it from Ms. King, "Winter, spring, summer, or fall, all you have to do is..." make this delicious soup.