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Cook the peas briefly to retain their lovely fresh colour for the soup. If you want to serve it hot, do not boil once the buttermilk is in, as it will curdle. This soup has the advantage of being thickened by the peas instead of starch, giving it a full-bodied flavour. Substitute coconut milk for buttermilk for a vegan hack.
Servings: 4
Ingredients
2 cups chicken or vegetable stock
1 cup sugar snap peas, topped and tailed
1 cup snow peas, strings removed
1 cup chopped green onion, white and light green part only
2 tbsp shredded fresh mint
1/2 tsp Thai green curry paste
1 cup fresh or frozen peas
1 cup buttermilk
Salt and freshly ground pepper
Method
Combine the stock, snap peas, snow peas, green onions, mint and curry paste in a pot over medium heat. Bring to boil and add peas. Reduce heat to medium low and simmer until the peas are just tender – about 10 minutes. Remove from heat.
Transfer to the blender and puree until smooth. Stir in the buttermilk. If the soup is very thick, add a little more stock to thin it down. Season with salt and pepper. Chill.