It's chilly in San Fran today. Hmmm....Soup. Pea soup.
First time I'd used fresh lemongrass.
First time I'd used a blender to puree.
First time I'd covered the kitchen in green goop.
J was right. I do cook like one of the Seven Dwarfs. But what I scraped up was absolutely delicious!
San Fran Pea Soup with Lemongrass and Ginger
This soup is simple to make, super tasty, and leaves a nice scald on your hand if you don't move quick enough. My recommendation: use an immersion blender or let the sucker cool before using a regular blender.
1 cup onion, chopped
2 stalks lemongrass
1 Tbl fresh ginger, peeled and diced
1 clove garlic
2 cups frozen peas
3 cups chicken stock
pinch of red pepper flakes
salt 'n pepper
In a large saucepan, heat up 2 Tbl olive oil and get those onions sweatin'. While that starts, trim up the lemongrass removing the long ends and the butts. With the back of a large knife, whack the crap out of the stalks to help release the oils. Add to the onions along with the ginger, garlic, and red pepper. Season with a little salt and pepper, and saute those babies for about 5 minutes. Add stock and peas. Bring to a boil. Remove lemongrass stalks. Their work is done.
Using an immersion blender (OR LETTING IT COOL DOWN A BIT), puree soup until smooth. Give a little squeeze o' lemon and you have a warming soup that leaves a mark! Enjoy!