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.

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