PEA AND COCONUT SOUP WITH PEANUTS
Ingredients for 4 persons
600 g frozen peas
Salt and pepper
200 ml coconut milk
2 tsp. freshly grated ginger
2-4 tbsp. Tomami Japan
4 tbsp. peanuts
Bring the peas to the boil in a saucepan with 600 ml water and a little salt. Cover and simmer for 5 minutes. Add the coconut milk and ginger and finely puree everything with a hand blender. Stir in 2 tablespoons of TOMAMI Japan, season with salt and pepper.
Pour the soup into 4 bowls, add the roughly crushed peanuts and, if desired,
sprinkle with some finely chopped leeks. Drizzle with more TOMAMI Japan.
A recipe by Marianne Zunner.