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Spring Minted Pea and Coconut Milk Soup


April 11, 2018 | View PDF

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Spring Minted Pea and Coconut Milk Soup by Chef Brent Clarkson.

Now that spring is upon us, we can start to shake off the chill of winter, and enjoy the plethora of fresh spring vegetables. This is one of my favorite times of the year because I always look forward to cooking with fresh peas and pea tendrils. The deep green color and sweetness they impart tell me that summer is right around the corner and the warm days are fast approaching.

Yields 4 servings


18 to 20 ounces fresh shelled peas

1 medium onion, medium diced

8 sprigs fresh mint, chopped

1 tablespoon olive oil

1.5 cups vegetable broth

1.5 cups coconut milk

2 cloves garlic, minced

1 teaspoon honey

Salt to taste

Faux Crème Fraîche

1\4 cup each of heavy cream, sour cream, and buttermilk. To make the Faux Crème Fraîche, whip the heavy cream, sour cream, and buttermilk together.


•Add olive oil to a saucepan over medium heat. Once the oil starts to shimmer, add onions and garlic. Sauté until the onions starts to turn translucent (do not brown).

•Add broth, mint, peas, and coconut milk and bring to a simmer.

•Remove from heat. Pour into a blender and blend until smooth. Add salt to taste.

•Transfer soup into 4 bowls.

•Garnish the soup, by using a spoon to add a dollop of the Faux Crème Fraîche to the center of each bowl.



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