Green, Green Pea Soup with Ginger and Cilantro

Mint is the pea's customary aromatic companion, but this bright green soup is scented with ginger and cilantro instead for a delicate, unexpected lift. And that swirl of creamy-rich coconut milk boosts the yumminess even higher. If you have access to fabulous fresh peas, use them, of course -- but the frozen ones are easy, good, and reliable (even if they're a bit of a cheat to seasonal eating).

Total time: 35 minutes
Yield: Serves 4

2 tablespoons butter
1 smallish yellow onion, chopped
1 teaspoon each finely chopped ginger and garlic
kosher salt
3 large sprigs cilantro (plus more for garnish)
1 fist-sized potato, peeled and diced
1 quart chicken broth
1 16-ounce bag of frozen petite peas
1 cup coconut milk, shaken (plus more for drizzling)

1. Heat the butter in a soup pot over medium-low heat and sauté the onion, ginger, and garlic until the onion is just getting translucent, around 3 minutes. Add the cilantro, potato, and broth, bring to a boil over high heat, then reduce the heat and simmer, uncovered, until the potato is tender, around 20 minutes.
2. Add the peas and cook for another 6 or 7 minutes, until the peas are bright green and tender, then stir in the coconut milk (save a few whole peas for garnish, if you like).
3. Puree the soup with a stick blender or in batches, very carefully, in a blender (for a silky-smooth texture, you can pass it through a food mill). Taste the soup for salt and serve, garnished with the reserved peas, a few cilantro leaves and a drizzle of coconut milk.

See all recipes from Catherine Newman's "Dalai Mama Dishes" blog.