Pea Soup with Pickled Potatoes
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Pea Soup with Pickled Potatoes
Category
Soups and Breads
Ingredients
- ½ lb baby potatoes
- 2 garlic cloves, sliced
- 1 jalapeno, seeded
- 1 tablespoon coriander seed
- 1 cup Fustini's Ginger and Honey Balsamic
- ½ cup water
- 1 teaspoon salt
- 1 tablespoon Fustinis Meyer Lemon Olive Oil
- ½ yellow onion, diced
- 2 garlic cloves, chopped
- 2 teaspoons grated ginger
- 1 stalk lemongrass, chopped
- 3 cups water
- 1 pt peas
- 2 tablespoons mint, chopped, plus extra for garnish
- 2 tablespoons parsley, chopped
- 2 tablespoons fresh cilantro, chopped
Ingredients
Soup
Directions
- Place potatoes in a pot and cover well with cold water. Add about a tablespoon of salt to the water, bring to a boil, then reduce to a simmer until the potatoes are almost completely tender. Drain potatoes and let cool
- Once potatoes are cool, peel and slice them into 1/8&rdquo, rounds, and place them in a bowl with the garlic, jalapeno, and coriander
- In a pan, heat ginger and honey balsamic, water, and salt to a boil until salt is dissolved. When it comes to a boil pour over the potatoes and let cool.
- Heat the Meyer Lemon oil in a pot and add onion. Sauté, until translucent, then add garlic, ginger, and lemongrass. Sauté, for 3 more minutes, add the water and bring to a boil. When the water comes up to a boil, add the peas and cook for 1 minute, then add herbs and puree until smooth. Taste and season the soup then pour it into bowls with the pickled potatoes, and garnish with extra mint.