Yield: Serves 6
Time: 45 minutes
This vegan soup is an excellent way to showcase the flavor and sweetness of sugar snap peas. It is very easy to make and can be made a day ahead of time.
Ingredients
3 tablespoons extra virgin olive oil
1 medium sweet onion, thinly sliced, about 11/2 cups
5 cups vegetable or stock or water
11/2 pound sugar snap peas
2 cups loosely packed pea leave (optional)
4 tablespoons white soy sauce (optional)
¾ cup silken tofu
3 tablespoons white miso
3 tablespoons toasted sesame seeds
Salt and freshly ground pepper
Preparation
1. In a medium soup pot, add the olive oil and onion and cook over moderately low heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the vegetable stock or water and bring to a boil. Add the sugar snaps and boil for about 5 minutes until the peas are tender but still a vibrant green. Add the pea tendrils and cook for another minute. Transfer the soup to a blender and add 3 tablespoons of soy sauce; puree until smooth. Do this in two batches; being careful that the lid is secure, the hot mixture tends to spatter. Immediately pour into to a large bowl set in a larger bowl of ice water to cool. Mix the soup every few minutes until chilled. Season to taste. Place in the refrigerator for 3 hours or longer before serving.
2. Place the tofu in a medium mixing bowl and whisk in the miso and remaining soy sauce. Refrigerate until ready to use.
3. Ladle the chilled soup into bowls and garnish with a dollop of whipped tofu and a sprinkle of sesame seeds and serve.
Notes:
For an elegant presentation, place quenelle-shaped whipped miso in the bottom of a soup plate, top with a few pea leaves and sesame seeds; place the soup in a glass pitcher, and pour tableside. You can pass the soup through a chinois or fine-mesh strainer for a finer consistency.
Comments