Sweet Pea, Basil & Spinach

Sunday Soup Series

Hearty, thick stews with big chunks of vegetables and sturdy herbs like rosemary and sage are usually the types of soups I start craving as winter sets in, but after a while I start to miss the freshness that is spring and summers bounty and a bright delicate soup like this is a nice change to winters monotony. I have a little hydroponic herb garden on my kitchen counter that has been neglected over the past few weeks with the craziness of holiday parties and catering. The basil was particularly out of control and became my inspiration.

2 leeks, white parts only, washed & diced

1 large yellow onion, diced

2 tablespoons fresh ginger, minced

2 tablespoons chopped garlic

4 tablespoons butter, unsalted

4 cups vegetable broth

4 cups frozen sweet peas

4 cups spinach

1 cup basil leaves, packed

2 cups coconut milk

2 tablespoons apple cider vinegar

Salt, white pepper, freshly grated nutmeg

I start by sweating the leeks and onion in the butter for about five minutes, stirring frequently, being careful not to brown. Add the ginger and garlic and cook for five more minutes. Add the vegetable broth and simmer for 20 minutes. Add the coconut milk and frozen peas and pull the soup off the stove, let cool for 30 minutes or until at room temperature. Transfer to a blender, add the spinach and basil, puree until smooth. Return soup to the stove. Season with salt, pepper and fresh nutmeg. Add the vinegar, maybe a pinch of cayenne or I like a dash of sriracha. Slowly bring up the temperature and immediately turn off when it come to a simmer. You want the spinach, basil and peas to maintain that fresh crisp quality and stay bright green. Cook it too hard or long and it with loose its vibrancy.

I’ve garnished it with some port spiced pears, a few drops of balsamic reduction and a little coconut cream.  Enjoy your trip back to a warmer day and make sure to eat it sitting in the sun.