pea soup

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Pea and Spinach Soup with Coconut Milk

From the book Fine Cooking Fresh by
Serves 6
Yield 5½ cups

Introduction

Fresh peas are a must for this soup, but you don’t need a ton of them. Spinach adds to the color and texture of the soup while letting the pea flavor come through.

Ingredients

2 large leeks (white parts plus the pale green), quartered and sliced to yield 2 cups (or 2 cups thinly sliced white onion)
1 Tbsp. unsalted butter
2 Tbsp. white basmati rice
1 tsp. salt, plus more to taste
2 tsp. curry powder
4 sprigs fresh cilantro, plus more for garnish
4 cups homemade Vegetable Stock or low-salt canned vegetable or chicken broth
1½ to 2 lb. peas, shucked (to yield 1½ to 2 cups)
4 cups lightly packed coarsely chopped spinach leaves, any thick stems removed, well washed
7 oz. coconut milk (about 1 cup)
~ Freshly ground white pepper to taste

Steps

  1. Soak the leeks in a bowl of cold water to remove any grit.
  2. Meanwhile, in a soup pot over medium heat, melt the butter and stir in the rice.
  3. Scoop the leeks from the water, shaking off excess, and add them to the pot along with the salt, curry powder, cilantro, and 1 cup of the stock. Cook over medium-low heat at a vigorous simmer for about 12 minutes, so the rice is almost done.
  4. Add the remaining 3 cups stock, the peas, and the spinach and bring to a boil. Boil for about 3 minutes. Turn off the heat and stir in the coconut milk.
  5. In a blender or a food processor, purée the soup in batches until smooth. Taste for salt, season with white pepper, and serve, garnished with fresh cilantro leaves. (If you prefer a soup with more texture, purée 1 cup and return it to the pot, season, garnish, and serve.)

This content is from the book Fine Cooking Fresh by Fine Cooking Magazine.

Subscribe
Comments
There is 1 comment on this item
Add a comment
1. by jani white on May 22, 2012 at 4:37 AM PDT

This soup is absolutely amazing I will certainly be cooking it again. I love the opportunity to eat all that green goodness in such a flavorsome way.

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Our Table

The Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice