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Archive for October, 2010

Spiced Pea and Coconut Milk Soup

I tried this recipe recently thanks to the recommendation of a friend on Facebook.  It originally calls to be served over rice and spinach with a yogurt sauce, which would probably be great, but I just made the soup part.  It also called for yellow peas which I could not find so I just used green ones, and it tasted fine – though I’d be interested to try it with another kind of pea if I can find them!  We ate this for lunch one day and for dinner the next, served over wild rice to add some heft and texture for a more filling meal.  I am usually not the worlds biggest pea soup fan but this stuff was GREAT – all the interesting flavor really dressed it up from the usual.  It will be added to the soup rotation in our house for the fall and winter for sure!

Spiced Pea and Coconut Milk Soup

Adapted from Vegetable Soups from Deborah Madison’s Kitchen

2 cups peas, rinsed and soaked for at least 1 hour if possible

2 bay leaves

sea salt and fresh ground pepper

4 Tbs of butter

1 large onion, finely chopped

1/4 cup cilantro leaves and stems, minced

1 1/2 teas ground turmeric

¼ tsp ground cloves

1 teas ground cardamon

1 teas ground cinnamon

½ teas ground cumin

Generous pinch of hot red pepper flakes

1 15oz can coconut milk

Juice of 2 large limes

1/2 cup chopped cilantro

Cooked wild rice (optional)

1. Drain peas (from soaking) and put in pot with 2 quarts of water, bay leaves and 1 1/2 teas salt. Bring to boil, lower and simmer. Cook partially covered while doing next steps.

2. Melt butter in skillet over med heat. Add onions and cilantro. Cook until onion colors and softens (about 10 min). Add spices and cook for a few minutes. Add 1/2 cup water from the cooking peas. Cook until water has cooked away.

3. Add onions and spices to the simmering peas and cook until both are very soft, about an hour. Remove bay leaves and puree. Return puree to stove and stir in coconut milk. Add lime juice and season salt and pepper by taste. Stir in chopped cilantro.

4. Serve plain or over cooked wild rice for a heartier main dish.

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