This recipe and photo were created by contributor Katie Morris of Katie at the Kitchen Door. Learn more about Katie and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page!
Peas scream springtime. And I'm ready for spring to get here, and stay... which may be why spring produce is nudging its way into my kitchen a little earlier than usual. This pea and wasabi soup takes about 10 minutes from start to finish, and its striking bright green color is a visual reminder that spring is on its way (even if we have to settle for frozen peas)! The wasabi and buttermilk kick this up a notch from your standard pea soup, with the added benefit of the wasabi helping to clear the head of any lingering winter malaise.
Pea and Wasabi Soup
What You'll Need:
1 tablespoon olive oil
3 large shallots, diced
4 cups fresh or frozen peas
3 cups chicken stock
1 cup buttermilk
2 teaspoon prepared wasabi
Wasabi peas (garnish)
Fresh mint leaves (garnish)
What to Do:
- Heat olive oil in a large stockpot over medium heat. Add shallots and sautée for 3 to 4 minutes, until shallots begin to become translucent.
- Add peas and saute for 1 to 2 minutes, then add chicken stock. Adjust heat to high, bring to a boil, and boil for 1 to 2 minutes, until peas are bright green (if using fresh peas; if using frozen peas, you just want them to be heated fully through).
- Remove from heat and puree mixture until smooth, either by adding to a regular blender or using an immersion blender.
- Stir in buttermilk and wasabi, pulsing a few times more to fully blend them into the soup.
- Serve warm or chilled (30 minutes in the fridge should do it!). Garnish with wasabi peas and fresh sliced mint leaves.