So, after giving some thought about the ingredients I was ready. What I had in mind was something a little herby in taste given the sweetness of the green peas, but at the same time have some spicy kick to it with some good garnishing on top.
I have to tell you, it turned out to be one of the best soups I have made. You got to try this :-).
5 stalks of scallion
4 cups frozen green peas
1 portabella mushroom
2 cloves garlic
1 long Chinese hot pepper
8 leaves of fresh sweet basil
1 small bunch fresh parsley leaves
1 sprig of fresh rosemary
⅛ tsp of dried Italian seasoning (store bought)
3 tsp oil
2 ¼ cups water
¾ tsp salt or as per taste
¼ tsp cayenne pepper
1) Boil the green peas in water until tender. Save the water after draining. Once the peas have cooled down, blend the green peas, adding the 8 leaves of fresh sweet basil and 2 ¼ cups of the saved water. Set aside.
2) Chop the scallion into fine slices, slicing the white part separately from the green part. Chop the garlic cloves fine and crush them with the knife.
3) In a large wok or a soup pot, on medium heat, add 1 tsp oil. As the oil gets hot, throw in the garlic and the white part of the scallion. Keep stirring until the scallion is cooked and translucent, a few minutes maybe.
4) Add the blended green peas and basil mix at this time. Add ½ tsp salt and ⅛ tsp Italian seasoning (crush the seasoning in your hand as you add it). Mix well, and cook until the soup just starts to boil. Turn off the heat.
1) Dice the portabella mushroom into small and thin pieces. Slice the hot Chinese pepper length wise and slice them thin. Chop the fresh parsley and rosemary very fine.
2) On a non stick pan on medium heat, add 2 tsp oil. Add the portabella mushroom, ¼ tsp salt or as per taste, cayenne pepper, and saute for a few minutes until the water from the mushroom mostly evaporates. Now add the sliced hot pepper, mix and saute for a few more minutes, adding the fresh chopped herbs towards the end.
Fill a soup serving bowl with the green pea soup, garnish generously on top with the mushroom and pepper garnish, the green part of the scallion, and serve the soup hot with hot bread.
The combination of the mellow sweetness of the green peas and basil, and the spicy kick of the garnish was an unbeatable combination. We really enjoyed dinner today.