Recipes - Appetizers, Salad & Soup

Spring Green Pea Soup

Blending peas and cilantro with a touch of ginger gives this soup flavors that are bold yet elegantly light. Its delicate color tells you it is special, while tofu makes it rich and smooth while keeping it healthfully low in fat. This soup cooks in just 20 minutes, making it perfect for week nights as well as dinner parties. Use a rich vegetable stock or broth that does not taste strongly of garlic or carrots. (If not making your own, College Inn, Health Valley and Imagine Foods offer good prepared broths.)

Green peas, fresh or frozen, make this refined bisque as opposite to dried pea soup as a sunny breeze is to winter's bluster. Tofu makes it a creamy springtime sonnet in a bowl.

1. In a large saucepan, heat the oil over medium-high heat. Saute the celery, onion, and shallots until the onion is translucent, about 5 minutes.
2. Add the ginger, vegetable broth, and tofu, breaking it up with a spoon. Bring the soup to a simmer, and cook 10 minutes, uncovered, until the celery is almost soft.
3. Add the peas. Cook 10 minutes. Mix in the coriander and lime juice.
4. In a blender or food processor, puree the soup, in 2 batches if necessary. Season the soup to taste with salt and pepper, and serve.