Wintergreen Soup

Name: Wintergreen Soup
Ingredients: 5 cups chicken stock or light broth; 2 ounces ginger; 1/2 cup basil leaves, plus extra 8-10 leaves for garnish; 1/2 teaspoon green peppercorns; 1/2 teaspoon coriander seed; 1/3 sprig of rosemary; 3/4 cup fresh peas; 3/4 cup Brussels sprouts, shaved superthinly; 2 tablespoons lime juice, plus extra wedges for garnish; 6 ounces Capellini, Angel Hair pasta, or similar thin noodles; 8-10 mint leaves; Salt and freshly ground pepper

12 ingredients

4 steps

Ingredients

5 cups chicken stock or light broth
2 ounces ginger
1/2 cup basil leaves, plus extra 8-10 leaves for garnish
1/2 teaspoon green peppercorns
1/2 teaspoon coriander seed
1/3 sprig of rosemary
3/4 cup fresh peas
3/4 cup Brussels sprouts, shaved superthinly
2 tablespoons lime juice, plus extra wedges for garnish
6 ounces Capellini, Angel Hair pasta, or similar thin noodles
8-10 mint leaves
Salt and freshly ground pepper

Directions

1

In a soup pot, combine the stock with the smashed ginger, green peppercorns, coriander, rosemary and basil, and bring to a boil. Cover and simmer over low heat for about 30 minutes. Strain.
2

In a large pot of boiling water cook the capellini until just done, about 3-4 minutes (or depending on the type of pasta/noodles you are using, follow the instructions from the manufacturer). Drain the pasta. Rinse with cold water and drain thoroughly.
3

Add the peas and brussels sprouts to the soup and cook for one to two minutes. Remove from the heat and add the lime juice. Season with salt and pepper.
4

Using tongs, transfer the pasta to bowls. Ladle the hot soup on top. Garnish with lime wedges, basil and mint leaves and serve.