Monday, July 4, 2011
Minted Pea Soup with Cashew Cream and Basil Oil
Last week, my husband pulled something in his back, so we bought a huge bag of frozen peas to ice it with. His pain has since passed, but the monster bag of peas is still here. I have to confess, I don't really like peas—they are just kind of blah, so I was stumped with figuring out a good way to use them. When I spotted some fresh mint at Whole Foods this weekend, I decided that some minted pea soup would be perfect. Served at room temperature, this is a light yet flavorful summer dinner.
for the cashew cream:
1 cup cashew cream, thick
1 TB white miso paste
1 TB Vegenaise
for the soup:
1 small onion, chopped
4 TB Earth Balance
1 tsp coarse sea salt
2 cups frozen peas
4 cups vegetable stock
1 Not-Chick'n bouillon cube
1 cup fresh mint, chopped
2 TB basil oil, plus more for drizzling
First, make the cashew cream by combining all of the ingredients together. Set aside.
Melt the Earth Balance in a soup pot over medium heat. Add in the onions and sprinkle with the salt. Cover and steam for about 4 minutes. Add in the frozen peas, stir well and cover for about 4 more minutes. Add the broth and bouillon cube to the pot and simmer for about 10 minutes more, uncovered.
Remove from the heat and add in the fresh mint and basil oil. Using an immersion blender or a blender, puree until very smooth.
Serve at room temperature, topping with the cashew cream and extra basil oil.