Pea soup with wasabi, cashew nuts and Wild Atlantic Prawns
For the soup:
- 2 tbsp olive oil
- 4 shallots, minced
- 1 clove garlic, minced
- 600 ml | 21 fl oz | 2 1/2 cups vegetable stock
- 400 ml | 14 fl oz | 1 2/3 cups water
- 110 g | 4 oz | 1 cup cashews, soaked overnight, then drained
- 600 g | 21 oz | 4 cups frozen peas, thawed
- 1 - 2 tbsp wasabi paste
- lemon juice, to taste
- freshly ground black pepper
- 2 tbsp butter
- 1 tbsp sunflower oil
- 300 g | 11 oz | 2 cups frozen prawns, thawed
- 150 g | 5 oz | 2/3 cup creme fraiche
- mint sprigs
For the soup:
- Heat the olive oil in a large saucepan set over a medium heat until hot. Add the shallots, garlic, and a pinch of salt, and sweat for 5-6 minutes until softened and starting to colour.
- Add the stock, water, and cashew nuts, and bring to a simmer. Cook steadily for 10 minutes, stirring from time to time.
- Add the peas, stir well, and simmer for 5 minutes. Stir in 1 tbsp wasabi paste and then puree the soup with an immersion blender, or in a food processor (working in batches) until smooth. Add more wasabi if desired.
- Return to a low heat and season to taste with lemon juice, salt, and pepper. Keep warm over a very low heat as you prepare the garnish.
- To garnish: Heat the butter and oil in a large saute pan set over a moderate heat. Add the prawns and some seasoning, and fry for 3-4 minutes until golden-brown. Drain on kitchen paper.
- Ladle the soup into bowls and top with the prawns, a dollop of creme fraiche, and some mint sprigs before serving.