in Soup Recipes

Cream of pea and sugar snap pea soup with coconut milk

updated

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Ingredients for 3 servings:

  • 150 g peas
  • 150 g sugar snap peas
  • 300 ml vegetable stock
  • 40 g onion(s)
  • 1 tbsp oil
  • 25 g butter
  • 1 pinch of salt
  • 1 tsp sugar
  • 5 mint leaves
  • 100 ml coconut milk
  • 2 tsp sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Dice the onion and sauté in a hot oil and butter mixture. Add the peas and the sliced ​​snow peas, sauté briefly, and deglaze with vegetable stock. Season with a pinch of sugar and simmer until soft. Add the coconut milk and mint leaves, heat everything back up, puree with a hand blender, and season with salt and sugar. Season with freshly ground pepper, if desired. Ladle the soup into bowls and serve with a dollop of smooth sour cream. Garnish with mint or briefly sautéed strips of snow peas, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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