I always keep a bag of frozen green peas in the freezer. Great to toss into a quick pasta, saute for a nice side dish, or as the star ingredient in a quick soup like this one, their sweet flavor and bright flavor add a nice color and taste to whatever you choose to include them in. For this easy soup, I add the defrosted peas into sauteed shallots, garlic, white wine and broth; to spice it up a bit a added a touch of wasabi paste. Be aware of this ingredient’s heat! Only a touch is needed for a pleasant depth of flavor. Top the soup off with a few extra green peas, a dollop or mascarpone or creme fraiche, and a sprig of sweet fresh mint.
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Wasabi Pea Soup
Ingredients:
- 1 Tablespoon olive oil
- 2 shallots, thinly sliced
- 2 garlic cloves, slice
- 1/4 cup dry white wine
- 1 teaspoon wasabi paste (or more to taste!)
- 4 cups frozen green peas, defrosted
- 4 cups low-sodium chicken or vegetable broth
- salt and pepper
- Mascarpone cheese or creme fraiche
- Fresh mint, for garnish
- Defrosted peas, for garnish
Directions:
- In a large Dutch oven or saucepan, heat the oil along with the shallots and garlic over medium-low heat. Cook for 3-4 minutes; add in the white wine, wasabi paste and green peas. Season with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Stir and cook for another 5 minutes.
- Add in the stock and heat all the way through. Puree with an immersion blender until smooth; adjust seasonings if necessary.
- Serve with a dollop of mascarpone, some green peas and a sprig of fresh mint.
Tagged: green peas, mascarpone cheese, pea soup, peas, shallots, soup, vegetarian, vegetarian soup, wasabi paste, wasabi pea soup
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