Say the phrase, Spring Peas, and you just have to smile! They are so delicate, sweet, and totally flavorful. They also rock the house with fiber, macro and micro-nutrients, and anti-inflammatory properties. Paired with our creamy soup base made with other spring veggies and pureed roasted chestnuts, this chilled soup is a total palate pleaser. And for Meatless Monday, it’s a complete meal!.
- 2 small (or 1 large onion), chopped in chunks
- 2 garlic cloves, sliced
- 3-4 tbsp extra-virgin olive oil
- 7-8 cups water
- salt and pepper to taste
- 2-3 cups fresh bok choy (stems and greens)
- 10-12 fresh ramps, chopped
- 10 oz roasted chestnuts (about 24 of them)
- 1 cup rice milk
- 2 cups fresh peas
- fresh mint for garnish
Note: To get the most flavorful soup, consider preparing the base the day before.
In a large stock pot over high heat, drizzle olive oil and saute onions and garlic for 5-6 minutes, until onions are transluscent. Don’t let anything burn, but a slight brown is ok. Pour in water, then add salt and pepper, bok choy, and ramps. Bring to a boil, lower heat, cover and let simmer as long as possible (this is when we put the pot in the bag).
In a small saucepot over low heat, simmer chestnuts in rice milk for 20-25 minutes. If you purchase the roasted nuts in a package, they will already be quite soft, but the rice milk will help soften them even more and help liquefy them in the soup. When you are ready to puree the entire batch, stir the chestnuts into the soup pot and liquefy (I used a hand mixer). Taste for flavor and adjust salt and pepper tastes, then refrigerate over night.
When you are ready to serve the dish, blanche the peas for 1-2 minutes then flash with cold water to cool off. Pour soup over the peas in bowls and garnish with chopped mint. Enjoy.