Thai Pea Soup

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Thai Pea Soup

 

3 cups vegetable stock

3 cloves garlic, finely minced

1 tsp. curry paste

2 tbsps. fresh mint, chopped or 2 tsp. dried

1 1/4 lbs. frozen peas, thawed

1 tsp. canola oil

1/2 tsp. black mustard seeds

 

Boil stock in a large pan over high heat. Add next 3 ingredients. Reduce heat

to low, cover pan and simmer 4 to 5 minutes. Add peas and simmer another 4 to 7

minutes. Transfer mixture to a blender or food processor and process until

smooth. Season with salt and pepper to taste. Heat oil in a heavy nonstick

skillet over medium high heat. Saute mustard seeds until they start to pop. Pour

oil spice mixture over soup.

Makes 6 servings.

 

 

 

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