Asian Pea Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g peas, frozen
- 1 large onion (s)
- 150 ml coconut cream, unsweetened
- 200 g salmon, smoked
- 15 g butter
- 1 bunch coriander greens
- 1 dash soy sauce
- 4 teaspoons, heaped crème fraîche
- salt
- pepper
- Wasabi powder
Print Recipe
Pin Recipe Instructions
- Put the frozen peas in a tall saucepan and cover with water. Bring the peas to the boil and simmer for about 10 minutes. Then pour into a fine sieve and drain.
- Peel the onion and cut into cubes. Sauté with a little butter in the tall saucepan until translucent. Add the peas and coconut cream and bring to the boil while stirring. Puree the soup with a mixing tab until the desired consistency. Then pass it through a fine sieve so that the hard pea peels remain.
- Rinse the coriander, shake dry and finely chop the leaves. Depending on your taste, season the soup with wasabi, soy sauce, salt, pepper and the coriander.
- Cut the smoked salmon into bite-sized pieces and distribute evenly on the bottom of deep soup plates. Pour the pea soup over the salmon and garnish with a spoonful of crème fraîche.
- Tip:
- If the pea soup gets too thick, simply pour a little vegetable stock and bring to the boil again.
- If you don`t have wasabi at hand, you can also use hot horseradish to get the heat you want.
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