Sweet Pea And Ginger Soup Recipes

SWEET PEA SOUP WITH COCONUT AND GINGER

Steps:

• Warm the oil in a medium saucepan set over medium heat. Add the onion, ginger, garlic, cayenne, and salt to the saucepan and cook, stirring occasionally, until the onion is softened, about 10 minutes. Add the water and the coconut milk and increase the heat to high. Once the mixture comes to a boil, reduce the heat to low and add the peas. Cook just until the peas are bright green and tender, about 5 minutes. Puree the soup using an immersion blender or in the jar of a regular blender. Season the soup to taste with salt and ladle into bowls. Top with cilantro leaves, if you like. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a pot set over low heat (stir while you heat).

SWEET POTATO & GINGER SOUP

Steps:

• Heat oil in a heavy stock pot over medium-high heat. Add onions and saute until soft, about 5 minutes. Add garlic and saute until garlic begins to brown, 2 to 3 minutes. Stir vegetable broth, sweet potatoes, ginger, cilantro, cumin, cayenne pepper, salt, and ground black pepper into onion mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 30 minutes.
• Remove stock pot from heat and blend soup with an immersion blender until smooth. Season with salt and ground black pepper as necessary. Serve with a dollop of sour cream.

ROASTED SWEET POTATO AND GINGER SOUP

Steps:

• Preheat the oven to 450°F. Poke the sweet potatoes with a fork, wrap in aluminum foil, and bake in the oven for 1 hour. Remove from the oven and let cool to room temperature.
• Cut the sweet potatoes in half and scrape out the flesh. Heat the oil over medium heat in a large Dutch oven or heavy soup pot.
• Add the onions and ginger, and cook over medium heat, stirring occasionally, for 5 minutes or until the onions are translucent.
• Add the jalapeño, coriander, and nutmeg and cook for 3 minutes or until fragrant.
• Add the roasted sweet potato flesh and stock to the pot. Simmer for 10 minutes. Remove from the heat and purée with a handheld immersion blender or food processor until smooth. Season with salt.
• Divide the soup among 6 serving bowls and sprinkle with the green onions.

SWEET POTATO SOUP WITH GINGER, LEEK AND APPLE

Steps:

• Heat the oil or butter in a heavy soup pot or Dutch oven over medium heat. Add the leek and cook, stirring, until it is tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the sweet potatoes, regular potato, apples and water and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes to an hour, until all of the ingredients are thoroughly tender.
• Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until very smooth. Return to the pot, heat through and adjust salt. Ladle into bowls, squeeze a little lime juice and sprinkle a little chili powder over each serving and serve.

CREAMY SWEET POTATO WITH GINGER SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add sweet potatoes, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add ginger, nutmeg and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

PEA AND GINGER SOUP

Steps:

• Combine all ingredients in a saucepan, and bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until peas and ginger are very tender, about 15 minutes. Cool at least a few minutes.
• Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.

CURRIED PEA SOUP WITH FRIZZED GINGER

Steps:

• Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the onion, celery, and leek and season with salt and pepper. Saute the vegetables until they are softened but not browned, about 5 minutes. Add the curry powder, stir, and cook for 2 minutes more.
• Add the stock and herb sachet to the pot. Bring to a boil over high heat, then lower the heat and let simmer until the vegetables have completely softened, 10 to 12 minutes. Add the peas and simmer for an additional 10 minutes.
• Use tongs to remove and discard the herb sachet.
• Use an immersion blender to puree the soup in the pot, or puree it in batches in a standing blender, then return the soup to the pot over medium heat. Stir in the creme fraiche, being careful not to let the soup return to a boil. (If you like, reserve a few tablespoons of the creme fraiche to drizzle over each serving.)
• Divide soup among individual bowls and serve at once, topping each serving with a drizzle of creme fraiche, if desired, and a few pieces of frizzled ginger.
• Pour the oil into a heavy-bottomed stockpot or lobster pot. Add all the other ingredients and cook, stirring, over medium-low heat until the vegetables have all softened but not colored, about 15 minutes. Pour in 6 quarts water, raise the heat to high, and bring the water to a boil, then lower the heat and let the liquid simmer for 2 hours.
• Carefully strain the stock through a fine-meshed strainer set over a large bowl or pot, pressing down on the solids with a wooden spoon to extract as much liquid and flavor as possible. Let the stock cool, then refrigerate for up to 1 week or freeze in batches to be thawed and used as needed.
• Pour oil into a small pot and heat to 265 degrees F. Shave the ginger into a fine julienne using a Japanese mandoline, vegetable slicer, or very sharp thin-bladed knife. Adds the ginger crisps to the oil, frying them until crispy, about 1 minute; use a slotted spoon to remove them to a paper towel-lined plate to drain. Salt as soon as it hits the paper. These crisps can be held at room temperature for up to 2 hours.

GINGER PEAS AND CARROTS

Steps:

• In a medium sized pan, sauté the carrots in the stock for 5 minutes. Add the peas, ginger, garlic and water.
• Partially cover the pan and when the water boils, turn down the heat and steam for
• 5-7 minutes or until the carrots are tender.

SUGAR SNAP PEAS WITH GINGER AND GARLIC

Steps:

• Heat oil in a large skillet or wok over moderately high heat until hot but not smoking, then sauté shallots, ginger, and garlic, stirring, 1 minute.
• Add peas and sauté, stirring, 2 minutes. Add water and simmer, stirring occasionally, until peas are crisp-tender, about 2 minutes. Season with salt and pepper.

SWEET PEA AND GINGER SOUP

Steps:

• Melt butter in a pot over medium heat.
• Add ginger, garlic and onion to it.
• Saute for 5 minutes.
• Add flour.
• Stir.
• Cook for 3 minutes.
• Add stock.
• Add cream.
• Bring to a boil.
• Lower flame and simmer for 20 minutes.
• Add peas.
• Mix.
• Partially puree the mixture in a blender/food processor.
• Allow the soup to sit for 5 minutes.
• Serve hot.
• For Vegetarians use Vegetable stock.