Pea Soup with Coconut Milk and Mint
- 500 grams Peas (frozen or fresh)
- 100 grams starchy potatoes
- 2 shallots
- 20 grams ginger
- 1 sprig Lemongrass
- 2 tablespoons Peanut oil
- 1 milliliter Vegetable broth
- 200 milliliters Coconut milk
- freshly ground peppers
- 1 tablespoon Lime juice
- 1 handful mint (for garnish)
- 1 handful rings of Daikon cress (for garnish)
Thaw frozen peas, rinse and drain. Peel potatoes, shallots and ginger and finely chop everything. Trim lemongrass as needed. Heat oil in a pot and saute potatoes, shallots, ginger and lemongrass until shallots are translucent. Deglaze the pot with broth and bring to a boil. Reduce heat, cover and simmer for about 10 minutes. Then add peas and cook for about 5 minutes. Then add coconut milk and puree everything with an immersion blender. If desired, pour soup through a sieve. Simmer or add broth as needed to reach desired consistency and season with salt, pepper and lime juice.
Rinse mint and daikon cress and shake dry. Divide soup between soup bowls, sprinkle with mint and daikon cress, drizzle with a little oil and serve seasoned with freshly ground pepper.