Peas scream springtime. This pea and wasabi soup takes about 10 minutes from start to finish, and its striking bright green color will remind you of spring even if it's winter and you're using frozen veggies. Plus the wasabi and buttermilk kick things up a notch. Adapted from .
- 1 tablespoon olive oil
- 3 large shallots, diced
- 4 cups fresh or frozen peas
- 3 cups chicken stock
- 1 cup buttermilk
- 2 teaspoons prepared wasabi
- Wasabi peas
- Fresh mint leaves, sliced
- Heat olive oil in a large stockpot over medium heat. Add shallots and sauté for 3 to 4 minutes, until shallots begin to become translucent.
- Add peas and sauté for 1 to 2 minutes, then add chicken stock. Adjust heat to high, bring to a boil, and boil for 1 to 2 minutes, until peas are bright green (if using fresh peas; if using frozen peas, heat fully through).
- Remove from heat and purée mixture until smooth, either by adding to a regular blender or using an immersion blender. Stir in buttermilk and wasabi, pulsing a few times more to fully blend.
- Serve warm or chilled (30 minutes in the fridge should do it!). Garnish with wasabi peas and mint leaves.