Pea, soybean and mint soup
Light, refreshing summer soups are a favourite in my house; vibrant seasonal vegetables need little cooking to bring out their flavours. This soup can be made without soybeans if you have trouble finding them; just make up the difference with peas. Shanklish is a dried and aged cow's milk cheese from Middle Eastern delis.
Ingredients
3 green onions, coarsely chopped
280g frozen peas
225g frozen soy beans (edamame)
1 tbsp extra virgin olive oil
¼ tsp fine sea salt
Freshly ground black pepper
800 ml water
1 tsp freshly squeezed lemon juice
1 small bunch mint leaves, coarsely chopped
190g cooked brown rice
150g shanklish cheese, crumbled for serving
Tip
You will find frozen soybeans in most Asian supermarkets.
Method
Place the green onions, frozen peas, soy beans, olive oil, salt and pepper in a medium saucepan. Cover with water and bring to the boil. Reduce heat, cover and simmer 15 to 20 minutes until peas and soy beans are very tender, stirring occasionally. Remove from heat and let stand 5 minutes.
Put half of the soup in blender, add lemon juice and mint, keeping some aside for the garnish, and blend until very smooth. Pour the pureed mixture back in with the remaining soup in the pot and add the cooked brown rice. Warm through before serving.
Ladle the soup mixture into bowls, and top with crumbled shanklish cheese. Garnish with mint and cracked pepper.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
