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Pea soup with wasabi

PEA SOUP WITH WASABI

Catalina T
This delicious pea soup with wasabi is vibrant and beautiful. The wasabi adds complexity and flavour to the soup and livens it right up!
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Prep Time 5 minutes
Cook Time 15 minutes
Cooling time 10 minutes
Total Time 30 minutes
Course Appetizer, Soup
Cuisine Japanese, Western
Servings 6 servings
Calories 283 kcal

Ingredients
 
 

  • 40 gm unsalted butter
  • 1 clove of garlic (minced)
  • 1 medium yellow onion (chopped roughly)
  • 250 gm potatoes (peeled and cut into small cubes) (NOTE 1)
  • 1 litre salt reduced chicken stock (NOTE 2)
  • 1 cup pure cream (NOTE 3)
  • 2¼ cups frozen peas (NOTE 4)
  • 3 tsp wasabi paste (NOTE 5)
  • Salt and pepper to season

OPTIONAL GARNISH:

  • 2 tbsp pure cream
  • mint leaves

Instructions
 

  • In a pot on medium heat melt butter, add in garlic and onion, cook and stir until the onions soften. Add in the stock and the potatoes and let it come to a boil then lower heat and simmer uncovered for 10 minutes or until the potatoes are soft.
    how to make wasabi pea soup
  • Pour in the cream and bring it back to boil. Add peas and let it come to a boil once more and cook for 2 minutes, stirring occasionally. Take the pot off the stove and whisk in the wasabi paste, leave to cool for 10 minutes.
    adding wasabi to the soup
  • Ladle half of the soup into a powerful blender or food processor and blend until smooth, repeat with the remaining soup. Season the soup to your taste and garnish with cream and mint leaves.
    blending the soup

Notes

NOTE 1: Potatoes - I used Dutch cream potatoes (buttery, all-rounder type of potato) and I have used other varieties too. It still results in the delicious soup but the texture and thickness may change slightly.
NOTE 2: Chicken stock - I prefer to use salt-reduced chicken stock for cooking as it gives me the freedom to add more salt near the end or leave it as it is. Nothing is worst than having a dish that is too salty after all the hard work you put in!
NOTE 3: Cream - I used pure cream with 40% fat. Thickened, crème fraîche or sour cream can be used as substitutes but may result in a slightly thicker soup.
NOTE 4: Peas - I used a mixture of frozen baby and garden peas, other varieties of frozen peas can be substituted.
NOTE 5: Wasabi paste - can be found in local supermarkets, usually in the international food section. 
The soup does have a wasabi flavour that hits you, but it's not intense and it does not overwhelm the soup.
Leftovers can be stored in the fridge in a sealed container for 3 days.

Nutrition

Serving: 1servingCalories: 283kcalCarbohydrates: 19gProtein: 5gFat: 22gSaturated Fat: 13gCholesterol: 73mgSodium: 24mgPotassium: 379mgFiber: 4gSugar: 4gVitamin A: 1215IUVitamin C: 33mgCalcium: 54mgIron: 1mg