Spring Pea Soup
Soup:
3 – 4 C water
2C fresh spring peas
½ C cilantro
½ C mint
½ - 1 jalapeno – seeds and ribs removed
2 T extra virgin olive oil
Salt
Pepper
** 1-2 T cooking water from peas
** 1 -2 T tempeh
Boil water and add peas. Simmer for approximately 5 minutes until peas are bright green and fragerant. Remove from water with a slotted spoon and place in work bowl of food processor. Add cilantro, mint, jalapeno, 1 T olive oil, pinch salt and pinch pepper.
Puree until smooth – around 2 minutes. Check consistency and seasoning. If the soup needs thining, add the cooking water 1T at a time while processor is running. Also, stream in remaining oil. For a creamier consistency, add tempeh to the pure and run for another minute.
Serve immediately with garnish of mint and cilantro sprigs.