Spring Green Pea Soup

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Spring Green Pea Soup

Blending peas and cilantro with a touch of ginger gives this soup flavors

that are bold yet elegantly light. Its delicate color tells you it is

special, while tofu makes it rich and smooth while keeping it healthfully

low in fat. This soup cooks in just 20 minutes, making it perfect for week

nights as well as dinner parties. Use a rich vegetable stock or broth that

does not taste strongly of garlic or carrots. (If not making your own,

College Inn, Health Valley and Imagine Foods offer good prepared broths.)

 

 

 

Serves: 4

Green peas, fresh or frozen, make this refined bisque as opposite to dried

pea soup as a sunny breeze is to winter's bluster. Tofu makes it a creamy

springtime sonnet in a bowl.

 

 

 

 

Measures Translation Table

 

Ingredients:

1 T. canola oil

1 medium onion, chopped (1 cup)

1 large celery rib, chopped

1/3 cup sliced shallots

1 tsp. grated or minced fresh ginger root

2 1/2 cups vegetable broth

2/3 package Mori-Nu firm tofu, about 8 ounces

10-oz. package frozen baby green peas

1/2 cup fresh coriander leaves, lightly packed

1 T. fresh lime juice

Salt and freshly ground black pepper

Cilantro sprigs, for garnish

 

 

 

Instructions:

1. In a large saucepan, heat the oil over medium-high heat. Saute the

celery, onion, and shallots until the onion is translucent, about 5 minutes.

 

2. Add the ginger, vegetable broth, and tofu, breaking it up with a spoon.

Bring the soup to a simmer, and cook 10 minutes, uncovered, until the celery

is almost soft.

 

3. Add the peas. Cook 10 minutes. Mix in the coriander and lime juice.

 

4. In a blender or food processor, puree the soup, in 2 batches if

necessary. Season the soup to taste with salt and pepper, and serve.

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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