Cardamom coconut pea soup
An Indian twist to a fall soup. When fall rolls around and cooler weather sets in, I immediately start making soups. Soups are perfect for lunch in the fall and winter. They fill you up as well as warm you up. I knew I wanted a pea soup, so I started searching the web. This recipe is a combination of many recipes that I found. I like the crunch provided by the tiny croutons, but those are optional.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Soup pot |
| Stick blender or a regular blender |
| Ingredients |
|---|
| 1 onion, chopped |
| 2 tablespoons ghee or butter |
| 1 tablespoon ground cardamom |
| 1 teaspoon salt |
| 1/4 teaspoon pepper |
| 2 16-ounce bags frozen peas |
| 3 cups vegetable or chicken stock |
| 1/2 cup coconut milk |
| 1 recipe of Mexican crema |
| 1 recipe of Croutons |
| Variations |
|---|
| • Use curry powder instead of cardamom. |
| • Garnish with grated coconut. |
| Storage |
|---|
| • This can be made 3 - 4 days ahead. Cover and refrigerate or freeze for 3 - 4 months. |
| Instructions |
|---|
| • Add the onions and ghee to a soup pot. Sauté over medium heat until soft, about 5 minutes. |
| • Add the cardamom, salt, and pepper. Stir and cook 1 minute. You should be able to smell the cardamom. |
| • Add the frozen peas and stock. Stir to break up the peas. Cook until the liquid boils then turn the heat down and simmer until the peas are cooked through. The peas will be done 4 - 5 minutes after the liquid boils. |
| • Add the coconut milk and heat through, but do not let it boil. The coconut milk can separate and potentially curdle. |
| • Purée the soup with an emulsion blender or a regular blender. If using a regular blender, purée small batches at a time and keep your hand on the lid of the blender. The steam from the hot soup may cause the top of the blender to come off and create a spectacular mess. |
| • Drizzle with Mexican crema and top with croutons. |
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