Chilled Coconut Pea Soup
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Chilled Coconut Pea Soup
This soup is delicious served chilled or heated. We like it in the summer with fresh peas, but find it works quite well with frozen as well.
For the spinach I really recommend using fresh over frozen.
Pea & Spinach Soup with Coconut Milk
2 large leeks, quartered & sliced
1 Tablespoon unsalted butter
2 Tablespoons white basmati rice
1 teaspoon salt
2 teaspoons curry powder
4 sprigs fresh cilantro
4 cups chicken stock
1 1/2 cups peas
4 cups fresh spinach, lightly packed and chopped
7 ounces coconut milk
Soak the leeks in a bowl of cold water to remove any grit. Meanwhile in a soup pot over medium heat, melt the butter and stir in the rice. Scoop the leeks from the water shaking off any excess and add to the pot along with salt, curry powder, cilantro and 1 cup stock.
Cook over medium-low heat at a vigorous simmer for about 12 minutes, so the rice is almost done. Add the remaining 3 cups stock, the peas, and the spinach and bring to a boil. Boil for about 3 minutes and turn off heat.
Add coconut milk and stir. In a blender or food processor, puree the soup in batches until smooth. Taste for salt and season with pepper to taste. Chill.
Garnish with additional chopped cilantro if desired.
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| Heidi Splete |
