The green curry sauce gives a spicy lift to the soup, and the arugula balances the sweetness of the peas with its subtle flavour. The blender works best because it breaks down the pea skins, making a smooth purée. The food mill is another good option. If you use the food processor make sure that you keep processing until it is as smooth as possible. Serve in chilled mugs.
2 tablespoons vegetable oil
1/2 cup onions, chopped
1 teaspoon ginger, chopped
1/2 cup Yukon gold potatoes, diced
1 1/2 teaspoons Thai green curry paste
4 cups chicken stock
3 cups fresh or frozen peas
1 cup arugula
1/3 cup whipping cream
Salt and freshly ground pepper
Mint for garnish
Heat oil in a pot over medium heat. Add onions and sauté for 2 minutes or until softened. Add ginger and potatoes and sauté another 2 minutes or until potatoes are coated with oil. Add green curry paste and stir together.
Add chicken stock, bring to boil and simmer for 5 to 7 minutes or until potatoes are softened. Add peas and arugula and cook until peas are softened, about 3 minutes. Add cream and bring to boil. Remove from heat, purée in batches in the blender and season salt and pepper to taste. Chill. Serve garnished with mint. Serves 6