Monday, December 31, 2007

Yin (Coconut, Spinach, and Pea Soup)

While this soup can stand alone, we prefer it as half of the Yin-Yang Soup.

• 2 Tbsp butter
• 1 1/2 lbs chopped fresh spinach
• 1 white onion chopped
• 1 lb frozen peas
• 5 cups vegetable stock
• 1/2 cup coconut milk
• 1/2 of a whole nutmeg, freshly grated
• 2 Tbsp sugar
• Salt to taste
• fresh chopped chives to garnish

To make the soup:
Slowly saute the onions in the butter for a few minutes until translucent.
Add spinach and peas and continue to saute for a few minutes until spinach is wilted and peas are thawed.

Add remaining ingredients. Bring to a boil, turn down to a simmer.
Puree with a hand blender.
This soup should be rather thick. If it is too thin, you can thicken by blending in more peas.

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