Monday, June 28, 2010

Pea Soup with Lemongrass & Chili

Fresh green peas are indicitive of spring and early summer. While the classic pairing is mint, this flavour combination brings new life to the delicious sweet pea!
Lemongrass is a tall tropical grass that exudes the floral aroma of lemon. The lower end is pounded, cut or finely chopped and used in many Indian, Sri Lanken, Thai and Indonesian dishes. Medicinally it is used to help digestion and calm naseau.

Pea Soup with Lemongrass & Chili
3 cups of fresh shelled peas
2 shallots, roughly chopped
3 cloves garlic, peeled and left whole
1 ½ Tbsp fresh lemongrass, finely chopped
1 tsp chilli flakes
½ tsp sea salt
1 Tbsp butter or coconut oil
6 cups of vegetable stock or water
¾ cup fresh milk (cream will also work)
8 basil leaves, roughly chopped

Place medium pot over medium heat, add butter or coconut oil.
Add shallot, garlic cloves and lemongrass, cook for 10 minutes.
Add chilli flakes, sea salt and peas. Cover with vegetable stock or water to about 1” over the peas.
Bring to a simmer and cook covered for 15 minutes.
Puree with hand blender or a standard blender.
Add milk (do not bring back to a simmer), and basil leaves.
Taste and adjust seasoning accordingly.

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