It’s been a while since I made a soup for anyone.
For the last month I was visiting Singapore and had full intentions of cooking there, but the food options eating out were quite tempting and buying food at the grocery stores seemed a bit of a challenge and more expensive than eating out.
But finally on my last evening…I decided to do a special Singapore gal dinner. I was dog/house sitting for a super nice gal named Jennifer (and her husband Neil – but I never had a chance to meet him in person). Jennifer and I had one night overlap to visit and catch up and she invited her long lost friend from high school in Capetown, her name was Flora.
Jennifer on the left and Flora on the right….good times cooking for these gals!
Above is my morning walk everyday while in SIngapore with the adorable Benson boy…he was such a treat to look after!
Great food, wine and laughs was in store for the evening! It was a great pleasure to meet Flora and see her and Jennifer catch up over many years. We did have a few laughs reminiscing the 80’s as well since we were close to the same age. Good times.
For the menu we started with this soup and then I served up grilled caesar salad with fresh anchovies, mushroom risotto with truffle salt (that I never leave home without) and avocado chocolate mouse that doesn’t go to your hips.
The Verdict of English Pea Chilled Coconut Cream Soup with Lemongrass & Mint:
The reason why I decided on a pea soup is that the last pea soup I made and blogged about was so good and I saw this recipe, which had coconut milk and lemongrass. It just seemed relevant as I was in Southeast Asia. Lemongrass will be nice and fresh! I like this soup as much and a tad more than the other pea soup I made, because I LOVE the freshness of lemongrass!
Would I change anything about the recipe in the future? Nope, nothing, but I would double the recipe just so that I would have left-overs the next day! Also, I’m thinking this would be a super fantastic tasting puree (with less stock, of course) to serve under some beautiful grilled BC halibut!
English Pea Chilled Coconut Cream Soup with Lemongrass & Mint Ingredients:
- 1 tablespoon olive oil
- ⅓ cup onion, finely chopped
- 1 clove garlic
- 1 – 1/2 tablespoon lemongrass, finely chopped
- 1 cup / 8 oz. English peas, fresh
- 1 cup / 8 oz. English peas, frozen
- 1 tablespoon fresh mint, finely chopped
- 1/3 cup coconut cream
- 2 cups veggie broth
- Lemon zest, to taste
- Salt, to taste
English Pea Chilled Coconut Cream Soup with Lemongrass & Mint Directions:
- Heat olive oil in pot.
- Add onion and garlic to pot and sauté.
- Add fresh peas and sauté for few minutes.
- Reserve a small amount of peas, onion and garlic for garnish (about 2 tablespoons) on a plate
- Add in frozen peas to pot and sauté for 2 more minutes.
- Soak cubes in 2 cups of boiling water to dissolve
- Add in a cup of veggie stock and bring to boil
- Lower heat, add in lemongrass and coconut milk simmer for 10 minutes
- Add salt to your liking.
- In a blender, add the soup and the chopped mint. Blend until nice and smooth.
- Chill soup for at least an hour in fridge.
- To serve, pour 4 oz. cold soup into a bowl or pretty bowl
- Top each serving with reserved peas/onion/garlic with some lemon zest and a swirl of coconut cream
The following recipe inspired me to make this soup: http://www.hallwines.com/english-peas-fava-bean-recipe
What I Changed From The Original Recipe:
- Served the soup cold and not hot.
- Didn’t use fava beans, just used peas (half fresh and half frozen).
- Used coconut cream instead of coconut milk and more of it.
- Used about 1-1/2 tablespoon of finely chopped lemon grass (not sure what the original recipe meant by small stalk (that can be relative)
- Used yellow onion instead of shallots.
- Did not use any flour, I think the soup was thick enough. I really prefer not adding gluten to a nice soup.
- Used about 2 cups of veggie stock, it sounds like the original recipe may have been very thick unless they forgot to mention adding water.
- Added garlic clove