Last week, Super Sous and I participated in a phone call led by Chefs Collaborative on the California Drought to discuss the current situation, the “forecast” and how the drought affects everyone – food eaters(!) and chefs around the country. If you weren’t able to join the call, no worries because you can now listen to this conversation:
While you listen to this conversation, perhaps you would like to enjoy a Drought Friendly Recipe?! This is a Spring Pea Soup with a delicious Japanese topping called Furikake, but if you don’t have it hanging around in your pantry, you can use toasted sesame seeds. (I will make a case to grab yourself some Furikake though as it is a delicious topping on fish, soups and even popcorn.)
P.S. You can see a video of me making this soup on YouTube.
Right before the blender!
The more topping the better
Spring Pea Soup with Furikake (or toasted sesame seeds)
Yield: 4 to 6 servings
3 cups water
1 (10-ounce) block frozen spinach
2 tablespoons grapeseed oil
1 medium yellow onion, peeled and diced small (1 ½ cups)
3 large garlic cloves, peeled and chopped roughly (1 tablespoon)
1 medium Yukon Gold potato (1/2 pound), peeled and diced medium
4 cups vegetable stock
3 sprigs fresh thyme
1 (16-ounce) bag frozen peas
2 tablespoons freshly squeezed lemon juice
10 medium mint leaves
Kosher salt, to taste
Freshly ground black pepper, to taste
Nori Komi Furikake, for garnish (If you don’t have this, use toasted sesame seeds)
In a small saucepan bring water to a simmer. Add the spinach and stir until it can be easily separated with a fork. Drain into a strainer over the sink, and cool with cold water. Once cool, squeeze out as much of the water from the spinach as possible and set aside.
Add 2 tablespoons grapeseed oil to a medium saucepan over medium-low heat. Add the diced onion to the saucepan and cook for 6 to 7 minutes, stirring occasionally, until the onions are soft and beginning to color. Add the garlic, stir and cook until fragrant, 1 minute.
Add the diced potato, vegetable stock, and thyme to the saucepan, raise the heat to high, and bring to a boil. Reduce the heat to low, cover with a lid and simmer for 5 minutes until the potato is cooked through.
Stir in the peas and cook for 3 minutes. Add the spinach.
Using an immersion blender or blender puree until smooth.
Add lemon juice and mint leaves. Puree until smooth, thinning with a splash of water if it looks too thick.
Season to taste with salt, pepper or additional lemon juice as needed.
Serve in bowls and sprinkle over Nori Komi Furikake (or toasted sesame seeds).