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Pea and Spinach Soup with Coconut Milk
(recipe, Fine Cooking Magazine)
Fresh peas are a must for this soup, but you don’t need a ton of them. Spinach adds to the color and texture of the soup while letting the pea flavor come through.
- 2 large leeks (white parts plus the pale green), quartered and sliced to yield 2 cups (or 2 cups thinly sliced white onion)
- 1 Tbsp. unsalted butter
- 2 Tbsp. white basmati rice
- 1 tsp. salt, plus more to taste
- 2 tsp. curry powder
- 4 sprigs fresh cilantro, plus more for garnish
- 4 cups homemade Vegetable Stock or low-salt canned vegetable or chicken broth
- 1½ to 2 lb. peas, shucked (to yield 1½ to 2 cups)
- 4 cups lightly packed coarsely chopped spinach leaves, any thick stems removed, well washed
- 7 oz. coconut milk (about 1 cup)
- Freshly ground white pepper to taste
- Soak the leeks in a bowl of cold water to remove any grit.
- Meanwhile, in a soup pot over medium heat, melt the butter and stir in the rice.
- Scoop the leeks from the water, shaking off excess, and add them to the pot along with the salt, curry powder, cilantro, and 1 cup of the stock. Cook over medium-low heat at a vigorous simmer for about 12 minutes, so the rice is almost done.
- Add the remaining 3 cups stock, the peas, and the spinach and bring to a boil. Boil for about 3 minutes. Turn off the heat and stir in the coconut milk.
- In a blender or a food processor, purée the soup in batches until smooth. Taste for salt, season with white pepper, and serve, garnished with fresh cilantro leaves. (If you prefer a soup with more texture, purée 1 cup and return it to the pot, season, garnish, and serve.)