Category: Soups

Cold Pea Soup with Herbed Oil Swirl

YIELD
6 servings
ACTIVE TIME
35 minutes
TOTAL TIME
60 minutes, plus chilling

INGREDIENTS

    • 3 tablespoons unsalted butter
    • 1 medium onion, chopped [Or substitute leek]
    • 1 1/2 teaspoons kosher salt, plus more to taste
    • 2 (16-ounce) bags frozen sweet peas (6 cups) [Recommend petite peas]
    • 1 cup plain Greek yogurt
    • Freshly ground black pepper
    • 1/2 cup Herbed Olive Oil

PREPARATION

    1. Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6–8 minutes. Add 1 1/2 teaspoons salt and 2 cups water, stir to combine, and bring to a boil. Add peas and cook, stirring occasionally, until just tender, about 2 minutes.
    2. Remove pot from heat. Rebecca recommends letting it cool before stirring in the yogurt so it doesn’t curdle. Either way, the next step is to stir in the yogurt. Purée soup in a blender or in the pot using an immersion blender, thinning with water if soup is too thick, until smooth. Season with salt and pepper and let cool to room temperature. Transfer to a resealable container, cover, and chill at least 2 hours or up to overnight.
    3. Divide soup among bowls and top each with a swirl of Herbed Olive Oil.

Do Ahead

  • The soup can be made and chilled for up to 2 days.

Tom kha salmon: ต้มข่าปลาแซลมอน

Originally from this site:

https://importfood.com/recipes/recipe/238-tom-kha-salmon-prepared-by-the-prime-minister-of-thailand

Notes:

  • I doubled everything when making this (ie two pounds salmon, etc), except the fish sauce, since fish sauce is a great divider.  I ended up putting 8-9 tablespoons fish sauce in the doubled recipe, and quite a bit of salt to make up for the lack of fish sauce.  I probably didn’t quite double the galanga root and kaffir lime leaves, either.
  • I just used some Thai chili flakes in lieu of powder, since I’m not sure what Thai chili powder is.
  • I used 8 cups vegetable broth + 4 cups water, in lieu of the chicken bouillon.
  • It takes quite a while to mortar-and-pestle garlic and coriander seeds into a paste, but it sure is fun, if you put something funny on youtube and pound away.

Ingredients:

1 Cube Chicken Bouillon
1 Pound Salmon Cut into Bite-Size chunks
1 Teaspoon Coriander Seed
4 Cloves Garlic
1/2 Teaspoon Thai Pepper Powder
1 Cup Sliced Fresh Galangal
1/4 Cup Sliced Fresh Lemongrass
1/4 Cup Kaffir lime leaves, sliced
1 Cup Fresh Mushroom (more if desired)
26 Ounces Coconut Milk
7 Tablespoons Fish Sauce
lime juice (I used two or three limes in the doubled recipe)

Steps:

Bring 6 cups water to a boil and add chicken bouillon. In a mortar and pestle pound the coriander seed, garlic and Thai pepper powder into a paste. Add the paste to the boiling stock. Add salmon, galangal, lemongrass, kaffir lime leaves, and stir. Add mushrooms, followed by coconut milk. Season with fish sauce (more or less as you prefer). Bring to a boil, then remove from heat.

Ladle into a serving bowl and season with lime juice (quantity as you prefer), then sprinkle with mild fresh chilis such as jalapeño, red and yellow bell peppers, or any mild chili peppers in season.

Samak suggested that this be served with a special mix of steamed rice. Simply mix 80% uncooked jasmine rice with 20% uncooked sticky rice, rinse, and steam together in a rice cooker. We love this combination too! Ladle the soup over a bowl of the steamed rice, and enjoy this excellent Thai soup–from the Prime Minister to you.

Red Red: West African black-eyed pea stew

  • 1 thinly sliced yellow onion
  • 1/4 cup coconut oil
  • 2 stemmed, seeded, thinly sliced jalapenos
  • 3 ounces fresh ginger cut into chunks
  • 1 tablespoon tomato paste
  • 1 tablespoon curry powder
  • 1 teaspoon chili powder
  • 4 drained and rinsed cans of black-eyed peas
  • 2 tablespoons soy sauce
  • 1 pint halved cherry tomatoes
  1. In a large Dutch oven over medium / medium-high, cook onion in the coconut oil until beginning to brown (~5 minutes.)
  2. Stir in the jalapeños, the ginger, the tomato paste, the curry powder, and the chili powder.  Cook for about a minute.
  3. Stir in the black-eyed peas, the soy sauce, the tomatoes, and 1.5 cups water.  Bring to a simmer, lower heat to maintain simmer, and cook uncovered for ~20 minutes until slightly thickened (stir once in a while, obviously.)
  4. Discard ginger, add salt as desired.
  5. Eat it.

Posole

This recipe is from Southwest: The Beautiful Cookbook.

Ingredients
  • 1-1/2 cups (8 oz/250 g) dried hominy, soaked overnight in water and drained, or two 16-oz/500-g cans hominy, rinsed and drained (about 3 cups)
  • 1-1/2 lb (750g) lean boneless pork, cut into 1/2-in (5-cm) cubes
  • 2 dried New Mexico red chilies, stems and seeds removed, torn into pieces
  • 2 cups (10 oz/315 g) finely chopped onions
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh oregano, or 1 teaspoon dried oregano
  • 1 teaspoon cumin seed, crushed
  • 6 cups (48 fl oz/1.5 L) water or more as needed
  • salt to taste
  • Red Chili Sauce (recipe on page 195) or cored, seeded, and minced jalapeño chilies for garnish
Instructions

In a large pot, combine all the ingredients except the salt and the red chili sauce or jalapeños. Bring to a boil over medium-high heat; lower heat and simmer, uncovered, for 2-3 hours, or until the meat is tender and the hominy kernels have burst and are swelled and tender. The stew should have plenty of liquid, so add more water if necessary throughout the cooking time.