SWEET PEA SOUP WITH COCONUT AND GINGER
Coconuts are widely available throughout Comoros, and you will find them used in all sorts of dishes, including soups like this one, which is both easy to make and impressive to serve. The coconut milk not only offers the soup great flavor but also makes it very creamy without using any dairy, adding it to the list of wonderful vegan recipes in this book.
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Warm the oil in a medium saucepan set over medium heat. Add the onion, ginger, garlic, cayenne, and salt to the saucepan and cook, stirring occasionally, until the onion is softened, about 10 minutes. Add the water and the coconut milk and increase the heat to high. Once the mixture comes to a boil, reduce the heat to low and add the peas. Cook just until the peas are bright green and tender, about 5 minutes. Puree the soup using an immersion blender or in the jar of a regular blender. Season the soup to taste with salt and ladle into bowls. Top with cilantro leaves, if you like. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a pot set over low heat (stir while you heat).
CURRIED PEA SOUP WITH FRIZZED GINGER
Provided by Food Network
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the onion, celery, and leek and season with salt and pepper. Saute the vegetables until they are softened but not browned, about 5 minutes. Add the curry powder, stir, and cook for 2 minutes more.
- Add the stock and herb sachet to the pot. Bring to a boil over high heat, then lower the heat and let simmer until the vegetables have completely softened, 10 to 12 minutes. Add the peas and simmer for an additional 10 minutes.
- Use tongs to remove and discard the herb sachet.
- Use an immersion blender to puree the soup in the pot, or puree it in batches in a standing blender, then return the soup to the pot over medium heat. Stir in the creme fraiche, being careful not to let the soup return to a boil. (If you like, reserve a few tablespoons of the creme fraiche to drizzle over each serving.)
- Divide soup among individual bowls and serve at once, topping each serving with a drizzle of creme fraiche, if desired, and a few pieces of frizzled ginger.
- Pour the oil into a heavy-bottomed stockpot or lobster pot. Add all the other ingredients and cook, stirring, over medium-low heat until the vegetables have all softened but not colored, about 15 minutes. Pour in 6 quarts water, raise the heat to high, and bring the water to a boil, then lower the heat and let the liquid simmer for 2 hours.
- Carefully strain the stock through a fine-meshed strainer set over a large bowl or pot, pressing down on the solids with a wooden spoon to extract as much liquid and flavor as possible. Let the stock cool, then refrigerate for up to 1 week or freeze in batches to be thawed and used as needed.
- Pour oil into a small pot and heat to 265 degrees F. Shave the ginger into a fine julienne using a Japanese mandoline, vegetable slicer, or very sharp thin-bladed knife. Adds the ginger crisps to the oil, frying them until crispy, about 1 minute; use a slotted spoon to remove them to a paper towel-lined plate to drain. Salt as soon as it hits the paper. These crisps can be held at room temperature for up to 2 hours.
PEA AND GINGER SOUP
Provided by Mark Bittman
Categories soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine all ingredients in a saucepan, and bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until peas and ginger are very tender, about 15 minutes. Cool at least a few minutes.
- Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 503 milligrams, Sugar 4 grams, TransFat 0 grams
SWEET PEA AND GINGER SOUP
This is a beautiful bright green soup. Serve it with croutons or save a few whole greenpeas to sprinkle on top. This recipe is from the 'Weekend' magazine.
Provided by Charishma_Ramchanda
Categories Vegetable
Time 1h
Yield 8-16 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a pot over medium heat.
- Add ginger, garlic and onion to it.
- Saute for 5 minutes.
- Add flour.
- Stir.
- Cook for 3 minutes.
- Add stock.
- Add cream.
- Bring to a boil.
- Lower flame and simmer for 20 minutes.
- Add peas.
- Mix.
- Partially puree the mixture in a blender/food processor.
- Allow the soup to sit for 5 minutes.
- Serve hot.
- For Vegetarians use Vegetable stock.
Nutrition Facts : Calories 557.2, Fat 32.8, SaturatedFat 18.1, Cholesterol 107.4, Sodium 718.9, Carbohydrate 45, Fiber 7.8, Sugar 16.7, Protein 21.7
PEA AND GINGER SOUP
Make and share this Pea and Ginger Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a saucepan; bring to a boil over medium-high heat.
- Decrease heat to a simmer and cook until the peas and ginger are very tender, about 15 minutes.
- Cook for a few minutes.
- Pour into a blender and carefully blend until pureed.
- Return to pan over medium-low heat and reheat gently, stirring occasionally.
- When soup is hot, adjust seasoning to taste and serve.
Nutrition Facts : Calories 156, Fat 3.1, SaturatedFat 0.8, Cholesterol 7.2, Sodium 345.9, Carbohydrate 21.5, Fiber 4.5, Sugar 8.6, Protein 10.4
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