July 21st

theresa albert - my friend in food


Pea Soup with Lemongrass &Chili!

Pea Soup 005

Fresh green peas are indicative of spring and early summer. While the classic pairing is mint, this flavour combination brings new life to the delicious sweet pea! Lemongrass is a tall tropical grass that exudes the floral aroma of lemon. The lower end is pounded, cut or finely chopped/grated and used in many Indian, Sri Lanken, Thai and Indonesian dishes. Medicinally it is used to help digestion and calm nausea.

Pea Soup with Lemongrass & Chili
3 cups of fresh shelled peas
2 shallots, roughly chopped
2 cloves garlic, peeled and left whole
1 ½ Tbsp fresh lemongrass, finely chopped
1 tsp chilli flakes
½ tsp sea salt
1 Tbsp butter or coconut oil
6 cups of vegetable stock or water
¾ cup fresh milk (cream will also work)
8 basil leaves, roughly chopped.

Place pot over medium heat, add butter or coconut oil.
Add shallot, garlic cloves and lemongrass, cook for 8 minutes.
Add chilli flakes, sea salt and peas. Cover with vegetable stock or water to about 1” over the peas.
Bring to a simmer and cook covered for 20 minutes.
Puree with hand blender or a standard blender.
Add milk (do not bring back to a simmer), and basil leaves.
Taste and adjust seasoning accordingly.



Andrea Buckett enjoys a career that has embraced multiple arenas as a diversified food expert; her experience is rich in knowledge about all things food. Founder of Insatiable Food, Andrea has encompassed exciting platforms on television, in writing, recipe development, culinary instructing and food event productions. Combined with a keen eye for food trends and a strong background in homeopathic medicine and nutrition, Andrea’s passion is to inspire others to eat well and live well. Andrea is an active social media user with her Blog Insatiable Food, you can follow her on Twitter & Facebook.


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