Asian Inspired Pea and Apple Soup

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

4 cups /34 fluid oz of your preferred ready made stock (vegetable stock was used for this recipe)
18 oz frozen peas
2 Granny Smith apples
1 tbsp green curry paste (as a guide only – may need to adjust to your liking)
A handful of coriander leaves, finely chopped
1 fresh chile, finely chopped
A packet (4 oz) of Chang’s Crunchy Noodles (the flat ones)

Instructions:

Dice the apples. If you are using a stick blender, try to dice them as small as you can (I wish I have done this!). This will ease the blending later on (translation: less splattering) . Saute green curry paste, frozen peas and apples until aromatic. (This should take about a minute or two).

Add vegetable stock into the peas’ mixture and allow the soup mixture to boil over low-medium flame until apple and peas are soft enough to be blend. Cover the pot with a lid to fasten the process.

Meanwhile, prepare your garnishes by chopping the coriander and chile finely. Set aside in the fridge.

Check the apples with a fork if they are soft enough to blend especially you are using a stick blender like myself.

Blend away….until smooth and velvelty.

Then put the soup back to the stove and continue to cook over low-medium flame, uncovered, just to thicken the soup a little. You may want to taste the soup if salt / sugar is necessary. As for myself, I think the soup is just fine as it is…. especially there’s already some seasonings in the green chile paste and stock.

To serve: top the soup with chopped coriander, chile and those addictive crispy noodles.

From fussfreecooking.com