Wasabi Pea Soup

This cold is stubborn. I took the day off of work on account of my cold but then spent the day running errands. It wasn’t exactly what I had had in mind but it was nice to break the routine, so to speak.

In the evening time, I decided to make some soup. I had recently bought wasabi powder from an Asian market and decided to test it out in a soup, spicy soups are always great for colds (recall, Carrot Ginger soup?). I did a little search on the internet and a lot of improvisation…

Wasabi Pea Soup

  • 1 tbsp. olive oil
  • 1/2 an onion
  • 1 cup of peas, fresh or frozen
  • 1 cup of chicken or vegetable broth (or just water!)
  • 1/4 cup buttermilk
  • 2 tsp. wasabi paste
  • spicy mustard to taste
  • wasabi peas for garnish, optional

Heat the oil in a saucepan over medium-low heat. Add onions and sauté until they are a little wilted. Add peas and sauté for a few more minutes.  Add broth or water and raise the heat until the liquid comes to a boil, then reduce heat and simmer for about 7 minutes, just long enough for the peas to cook all the way through.  Remove from heat and let sit for a few minutes before transferring to a blender or food processor to blend.  (Be careful not to put hot liquid in an airtight container as the vapor pressure will cause it to explode, leave an opening for vapor to escape or periodically open the lid)

Pulse several times in the blender and add wasabi and buttermilk, blending thoroughly.  If you find that the soup is not spicy enough, feel free to add hot mustard like Colman’s.

Garnish with wasabi peas.  Soup can be served hot or cold.  This recipe serves 2 as an appetizer soup.

Fresh made wasabi paste (well as fresh as powder + water can be)


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