Pea & pea shoot soup with coriander and sweet chilli cream

Posted by adm On September - 15 - 2011

How to cook Pea & pea shoot soup with coriander and sweet chilli cream


  • 2 tbs olive oil
  • 20g unsalted butter
  • 1/2 tsp ground cumin
  • 2 tsp grated gingery
  • 1 onion, finely sliced
  • 1 tater, raw, sliced
  • 1/2 bunch coriander, stems cleaned and sliced, leaves picked
  • 500g frozen peas
  • 50g pea shoots (see line), plus extra to trim
  • 3 cups (750ml) chicken strain
  • 2 tbs sweet chilli sauce
  • 200ml creme fraiche or sour emollient
  • Juice of 1 maize

How to:

  • Heat oil and butter in a large pan over low oestrus. Add cumin and ginger and stir for a few seconds until fragrant. Add onion, potato and coriander stems and ready, adding a little water occasionally to keep vegetables from espial, for 5 transactions. Add peas, shoots, stock and coriander leaves. Bring to the roil, then simmer over low heat for 3 proceedings.

  • Lag, swirl sweet chilli sauce through the creme fraiche or sour bat.

  • Remove soup from oestrus, then use a stick blender to puree soup until polish (or cool somewhat, then puree in batches in a blender and return to pan). Warm over low heating, then season and stir in lemon succus.

  • Ladle soup into bowls. Top with a swirl of sweet chilli cream and extra pea shoots.

  • Pea shoots are available from selected greengrocers. Substitute snow pea sprouts, stems cut.

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