Saturday, June 12, 2010
Spring Pea, Coconut Milk and Mint Soup
Serve soup either hot or cold.
4 shallots, thinly sliced
2 T. butter
2 C. fresh shelled spring peas
2 C. defatted chicken or vegetable stock (3 cups if serving cold)
small handful of mint leaves, about eight
1 C. coconut milk
salt and pepper to taste
1 T. lime juice, if serving cold
In a large pot, sweat shallots in butter until soft. Add peas and stock, simmer for 30 minutes. Add mint and coconut milk, then blend smooth (in a blender, not a food processor). Season with salt and pepper.
Note: Taste one of the peas raw. If the pea is not sweet add 2 t. of sugar to the recipe.
Simple Vegetable Stock (for this soup)
1 T. canola oil
2 carrots, large dice
2 celery ribs, large dice
1 onion, large dice
1 stalk lemon grass, cut into 1/2 inch segments
In a large pot, sweat the vegetables in oil. Add one quart of water. Simmer for one hour. Strain.