Well, I had some peas and decided I wanted to make a pea soup. I had a bit of leftover coconut milk, so I decided to stir that in to give it creaminess and subtle coconut flavor. I was thinking about giving the soup a toasted curry oil swirl (which I still might try as well), but then I got distracted by the huge pile of rhubarb currently in my fridge and started wondering what rhubarb and peas would be like together. So, I whipped up a quick rhubarb sauce to swirl in. I wasn't sure what to expect, but the sweet-tanginess of the rhubarb was a wonderful accent in the creamy sweet pea soup.

Share: