How did this happen, in the middle of winter, I decide to make Fresh Pea Soup? And, after a recent dinner of Green Curry left me with an ample supply of Thai basil and kaffir lime leaves, I decided to give this soup a coconut base and add some of the Thai goodies. I really liked the result, Ed voted for the less complex Fresh Pea. This soup would also be good cold... But now as the snow is approaching two feet and still falling, I have decided it's time to make a big pot of old fashion Pea Soup. Will definately return to this recipe come warm weather!Sautee in a large pot until onion is translucent:
1 T olive oil, heat first
1/2 large sweet onion, peeled and chopped
2 large cloves garlic, chopped
1 T ginger, peeled and chopped
Add and bring to a boil:
3 c water
14 oz (1 can) coconut milk (I use reduced fat)
1 c chopped Thai basil, coarsley chopped
3 kaffir lime leaves (optional)
Add to boiling mixture
24 oz (2 bags) frozen shelled peas
2 T lime juice
Return to a boil and then trun off heat immediately. Let sit a few minutes and then puree using an immersion blender (my choice) or a food processor.
Garnish with thinly sliced Thai basil and
Hot pepper, finely chopped (to taste, optional).
Reviewed 7/9/2017
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