Pea & Cilantro Soup (Diana Henry)

Pea & Cilantro Soup (Diana Henry)

Pea and cilantro. I'm surprised to find that this combination actually tastes very good! I always have frozen peas in my freezer. They come in handy when I want to add something green in my dishes or when I cook my baby's meals.

This week, IHCC's theme is Veggie Variations! I choose Diana Henry's Pea & Cilantro Soup.

Recipe adapted from here.

Ingredients: 
(Serves 2) 

Note: I've scaled down the recipe.
 
2 tablespoons olive oil
1/2 large yellow onion, coarsely chopped
1 small potato, chopped
1/2 teaspoon ground cumin
1 large bunch of cilantro
1 cup frozen peas, thawed
2 cups low-sodium chicken stock
Pepper to taste
Light cream, for garnishing


How to:

1. Heat up oil in a deep pan. Add onion and potato and stir. Add cumin and stir for a minute to release the aroma. Chop the cilantro stems (reserve the leaves) and add them as well, stir, add a splash of water, and cover. Sweat for about 20 minutes, adding a splash of water every so often to prevent it sticking on the bottom of the pan.

2. Add peas, stock, cilantro leaves, and bring to boil. Simmer for 10 minutes; season with pepper, then leave to cool. When at room temperature, puree in a blender.

3. Drizzle with cream to garnish.


The thick consistency of this soup makes it a good choice for pasta sauce as well. You may substitute cilantro with celery. You can also add ham (for adults) if you're more of an meat-eater. Try garnishing with some toasted chopped walnuts for that extra crunch. :)

I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, Veggie Variations!