Wintergreen Soup

By QueenSashy • February 3, 2013 • 6 Comments

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Author Notes: This is my New Year's resolutions soup.… Post Thanksgiving, Christmas and New Year, when I regret all the turkeys I ate and all the champagnes I drank, this is the soup to start fresh, clean and light. Not really quite Asian, not really quite Western, not really quite anything, just a tiny bit of aromatherapy for the soul. - QueenSashy

Serves 4-6

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 cups fresh peas
3/4 cups 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

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