Makes 6 to 8 servings This delicate soup captures the essence of fresh peas. It’s a great recipe to try if you have a bumper crop of peas—either from your own garden or at your local farm stand—or if you’re looking for an easy starter course for an evening of Thai cuisine.
Makes 6 to 8 servings This delicate soup captures the essence of fresh peas. It’s a great recipe to try if you have a bumper crop of peas—either from your own garden or at your local farm stand—or if you’re looking for an easy starter course for an evening of Thai cuisine. vegetarian // plant-forward // soup // spring // farmers market // herbs // appetizer // make ahead
- 6 cups vegetable broth, plus as needed
- 1 cup chopped onions
- 4 garlic cloves, finely minced
- 2 teaspoons green curry paste
- 8 cups shelled peas (thawed if frozen)
- Kosher salt, as needed
- Ground black pepper, as needed
- 1 teaspoon lightly toasted mustard seeds
- 1/4 cup chopped mint
- Add about 1/2 cup of the broth to a soup pot and bring to a simmer over medium heat. Add onions, garlic, and curry paste. Sauté, stirring frequently, until onions are softened and translucent, about 5 minutes. Add remaining broth to the pot and bring to a boil. Add peas, cover the soup, and simmer over low heat for 10 minutes.
- Remove the pot from the heat and let the soup cool for at least 10 minutes. Strain the soup through a sieve, reserving the liquid. Add the solids to a countertop blender or food processor; do not overfill. Add a little of the liquid, cover (without the vent from the lid or feed tube), and purée until smooth. Add more liquid if necessary, to help purée the solids. Transfer the puréed soup to a clean pot.
- Return the soup to a simmer over low heat. Add additional liquid as necessary to achieve the desired consistency. Adjust seasonings to taste with salt and pepper. Serve the soup garnished with toasted mustard seeds and chopped mint.
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