Pea and Pea Shoot Soup with Coriander and Sweet Chili Cream

By sarah_carroll

Ingredients

• 2 T EVOO
• 20 g unsalted butter
• 1/2 t ground cumin
• 2 t grated ginger
• 1 onion, finely chopped
• 1 potato, peeled and chopped
• 1/2 bunch coriander, stems cleaned and chopped, leaves picked
• 500 g frozen peas
• 50 g peas shoots, plus extra to garnish
• 2 c veg stock
• 2 T sweet chili sauce
• 200 ml creme fraiche or sour cream
• Juice of 1 lemon

Preparation

Step 1

Heat oil and butter in pan over low heat. Add cumin and ginger and stir for a few seconds until fragrant. Add onion, potato, coriander stems and cook, adding a little water occasionally to keep vegetables from catching, for 5 minutes.
Add peas, shoots, stock, and coriander leaves. Bring to the boil, then simmer over low heat fror 3 minutes.
Swirl sweet chili sauce and creme fraiche.
Remove soup from heat, the puree with stick blender. warm over low ehat, then season, and stir in lemon juice.
Ladle soup into bowls. Top with a swirl of cream and extra pea shoots.