Pea & Spinach Soup with Coconut Milk

Pea & Spinach Soup with Coconut Milk
Photo by Scott Phillips


  • 4 cups Vegetable Stock or homemade or low-salt chicken broth
  • 4 sprigs fresh cilantro; more for garnish
  • 1 Tbs. unsalted butter
  • 2 large leeks (white parts plus the pale green), quartered and sliced to yield 2 cups (or 2 cups chopped scallions or 2 cups thinly sliced white onion)
  • Freshly ground white pepper
  • 1 tsp. kosher salt; more to taste
  • 1-½ to 2 lb. peas, shucked (to yield 1-½ to 2 cups)
  • + 4 more ingredients
    • 2 tsp. curry powder
    • 2 Tbs. white basmati rice
    • 4 cups lightly packed coarsely chopped spinach leaves, any thick stems removed
    • 7 oz. coconut milk (half a can, or about 1 cup)

Soak the leeks in a bowl of cold water to remove any grit. Meanwhile, in a soup pot over medium heat, melt the butter and stir in the rice. Scoop the leeks from the water, shaking off excess, and add them to the pot along with the curry powder, salt, cilantro, and 1 cup of the stock or broth. Coo...

View full recipe at Fine Cooking


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