Pea & Spinach Soup with Coconut Milk

Peas are just as good with curry spices and coconut milk as they are with fresh herbs. I especially like to make this soup, which includes spinach, when it’s hard to gather enough peas for a pure pea soup. The pea flavor still comes through nicely.

• 2 large leeks (white parts plus the pale green), quartered and sliced to yield 2 cups (or 2 cups chopped scallions or 2 cups thinly sliced white onion)
• 1 Tbs. unsalted butter
• 2 Tbs. white basmati rice
• 2 tsp. curry powder
• 1 tsp. kosher salt; more to taste
• 4 sprigs fresh cilantro; more for garnish
• 4 cups Vegetable Stock or homemade or low-salt chicken broth
• 1-1/2 to 2 lb. peas, shucked (to yield 1-1/2 to 2 cups)
• 4 cups lightly packed coarsely chopped spinach leaves, any thick stems removed
• 7 oz. coconut milk (half a can, or about 1 cup)
• Freshly ground white pepper

Soak the leeks in a bowl of cold water to remove any grit. Meanwhile, in a soup pot over medium heat, melt the butter and stir in the rice. Scoop the leeks from the water, shaking off excess, and add them to the pot along with the curry powder, salt, cilantro, and 1 cup of the stock or broth. Cook over medium-low heat at a vigorous simmer for about 12 min, so the rice is almost done. Add the remaining 3 cups stock or broth, the peas, and the spinach and bring to a boil. Boil for about 3 minutes. Turn off the heat and stir in the coconut milk.

In a blender or a food processor, purée the soup in batches until smooth (vent the lid and hold a folded dishtowel over the lid). Taste for salt, season with white pepper, and serve, garnished with fresh cilantro leaves. (If you prefer a soup with more texture, purée 1 cup and return it to the pot, season, garnish, and serve.)