50 minutes
This delightful soup is a celebration of spring, bursting with fresh asparagus, spinach, and peas. The chilled soup is complemented by the vibrant crunch of lemongrass peanuts, making it an exquisite starter or a light main course.
Raw Peanuts
cups
Lemongrass Stalk, thin
stalks
tablespoons
teaspoons
teaspoons
Makrut Lime Leaves, finely chopped
leaves
Thai Chile, stemmed, seeded, minced
each
tablespoons
Yellow Onion, finely diced
cups
teaspoons
cups
Asparagus, tough stems trimmed, tips reserved, stalks cut into 0.5 inch pieces
0 lb
0 oz
Peas, shelled
cups
tablespoons
White Pepper, finely ground
to taste
to taste
Fresh Basil, minced
tablespoons
1. Roast Peanuts
Preheat your oven to 350°F. Spread 2 cups of raw peanuts evenly on a parchment-lined baking sheet and roast them for about 20 minutes, stirring every 5 minutes to ensure they become crispy and fragrant.
2. Prepare Lemongrass
While the peanuts are roasting, prepare the lemongrass by discarding the lower bulb and upper end, removing the tough outer layers, and finely chopping the stalk.
3. Cook Lemongrass Mixture
Heat 2 tablespoons of peanut oil in a small skillet over medium heat. Add 0.5 teaspoon of kosher salt and 0.25 teaspoon of raw cane sugar to the oil, and stir until they dissolve. Add the chopped lemongrass, 2 finely chopped makrut lime leaves, and 1 minced Thai chile to the skillet. Cook for about 3 minutes until the mixture is crispy and aromatic, then transfer it to a heatproof bowl.
4. Mix Peanuts with Lemongrass Mixture
Once the peanuts are done, mix them with the lemongrass mixture and allow them to cool for about 15 minutes. Spread them on a paper towel to absorb any excess oil.
5. Saute Onions
For the soup, warm 2 tablespoons of extra-virgin olive oil in a medium saucepan over medium heat. Add 1 cup of finely diced yellow onion and 0.5 teaspoon of kosher salt, and sauté for about 7 minutes until the onion is translucent and softened.
6. Simmer Asparagus
Pour in 4 cups of vegetable stock and bring it to a boil. Add the asparagus stalks (reserving the tips for later) and simmer for about 7 minutes until they are tender.
7. Add Spinach and Peas
Add 8 ounces of baby spinach and 1.5 cups of shelled fresh peas, cooking for an additional 2 minutes. Stir in 1 tablespoon of champagne vinegar and remove the soup from heat, allowing it to cool slightly.
8. Puree and Chill Soup
Transfer the soup to a blender and puree until smooth, adding water as needed to achieve your desired consistency. Refrigerate the soup until it is well chilled.
9. Adjust Consistency and Season
When ready to serve, adjust the soup’s consistency with a bit of water if necessary, and season with additional salt and finely ground white pepper to taste.
10. Serve and Garnish
Ladle the chilled soup into bowls and garnish with the reserved asparagus tips, a drizzle of Thai Basil Oil, a handful of lemongrass peanuts, and a sprinkle of fresh minced basil.
Replace asparagus and spinach with ripe tomatoes, cucumbers, and bell peppers. Use sherry vinegar and garlic for the aromatics, and garnish with diced vegetables and a drizzle of olive oil.
Use avocado and cucumber as the base, with a bit of jalapeño for heat. Lime juice can provide the acidity. Top with crabmeat or grilled shrimp for a protein boost.
Cauliflower can be the star, with ginger and curry powder for a flavor twist. Coconut milk will add the creamy texture. Garnish with toasted cashews and cilantro.
Fresh or frozen peas make for a vibrant soup, with mint for freshness. A swirl of cream or yogurt can finish it off, with a sprinkle of crispy prosciutto for salty contrast.
Swap in roasted beets for a sweet earthiness. Use Greek yogurt to blend for creaminess. Garnish with dill and chopped cucumbers.
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