Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Thai green pea soup Add to ...

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.

Follow on Twitter: @lucywaverman

  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Servings: 6

Ingredients

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

Method

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

Suggested Wine Pairings

The soup is its own refreshment. But dad deserves a wine with each course. So pair it with a grassy New Zealand sauvignon blanc to remind him of his afternoon on the fairways – or of the lawn you didn’t make him mow today. Or pour him a chilled shot of tequila; it would be perfect. - Beppi Crosariol

In the know

Most popular videos »

Highlights

More from The Globe and Mail

Most popular