Chilled Thai Pesto & Potato Soup
Refreshing, this flavorful Chilled Thai Pesto & Potato soup is very satisfying and is the perfect summer recipe to make…
Ingredients
- 1 ½ tbsp. olive oil tips & tricks
- ¾ cup shallots, diced
- ground Himalayan pink salt, to taste
- 2 large cloves garlic, pressed
- ½ tbsp. ginger, minced
- 4 cups Yukon Gold potatoes, peeled and cubed
- freshly ground mixed peppercorns, to taste
- 4 cups low-sodium vegetable broth (substitute chicken broth) Footnote
- 1 can (398 ml/13.5 oz.) coconut milk
- 2 cups frozen green peas
- 4 tbsp. Thai pesto see Recipe
- ½ tsp. dried basil leaves (substitute ½ tbsp. fresh chopped basil)
- ½ tbsp. freshly squeezed lime juice tips & tricks
- heavy cream, as needed for drizzling
- 1 tbsp. fresh chopped cilantro, for garnish tips & tricks
Directions
- In a large pot over medium heat, add oil. When it starts sizzling, add shallots and season with salt. Sauté for 2 minutes before adding garlic and ginger; sauté for 30 seconds.
- Add potato cubes and season with freshly ground mixed peppercorns; pour in broth.
- Increase the heat to high and bring the mixture to a boil. When it reaches that point, reduce to medium-low and let it simmer for 12 minutes, or until the potatoes are very tender.
- Increase the heat back to medium and stir in coconut milk and frozen peas. Bring it back to a simmer and cook for 3 minutes.
- Add Thai pesto, and stir until well-incorporated.
- Using an immersion blended, process until smooth. Season with basil and lime juice; adjust seasonings if needed.
- Transfer the soup to a large bowl and allow to cool before covering it. Chill for at least 6 hours but preferably overnight.
- Spoon the soup into serving bowls, drizzle on heavy cream, and garnish with fresh chopped cilantro.
Notes
Footnote:When reheat the soup, it might get thicker therefore simply stir in a little more vegetable broth before serving.