Saturday, June 11, 2011

Dopey Strikes Again

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!

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