Serves 8
Soup:
2lbs english peas/shelled, shells reserved
2 ea. green garlic/ sliced in rounds and soaked in cold water for 10 min to clean the soil
1 ea. medium white onion/diced
2 ea. stalks of celery /chopped
1 ea. medium potato/diced
1lb spring spinach/ chopped and soaked in cold water for 10min to clean the soil
1 can thai coconut milk
1/2 cup sake
Salt and Pepper
Olive oil
Garnish:
8oz lump jonah crab meat
2 Tbsp mint, chiffonade
2 Tbsp chives, chopped
1 lime/juiced
1 tsp fish sauce
1 tsp olive oil
Method:
For pea and garlic stock:
Combine pea shells , half of the peeled peas, 1/4 onion and 1/8 of green garlic in a pot. Add 1gal cold water and place on high heat. Bring to a boil and then simmer for 10-15min.
Strain and set aside
Soup:
In a soup pot combine onions, celery, green garlic, oil, salt and pepper. Cook on low heat until the vegetables are tender. Add sake and reduce by half. Add the pea and garlic stock and set the heat on high. Bring to a boil and simmer for 20-30 min. Turn the heat off and add the peeled peas ,the spinach and the coconut milk. Puree in a blender after 10min/when peas are tender/ Heat up again or serve cold.
For garnish:
Combine crab, mint, chives and fish sauce. Mix gently and add lime juice , s&p to taste
Drizzle olive oil on the soup and garnish before you serve
