PEA SOUP + SEASONED MOCHI COINS - KISMET
As an East Coast Native, I have a natural affinity for the Vermont landscape and lifestyle. I grew up visiting farms and frequenting festivals there. It's a New England landmark that will always hold a special place in my heart. Our recipe share today comes from Crystal Maderia, Owner & Chef of the farm to table restaurant, Kismet in Vermont. This is one of many incredibly tasty recipes from her new book, The New Seaweed Cookbook. KISMET means fate, or good karma. This is the heart of their philosophy, and through their gorgeous, seasonally inspired food, they nurture, nourish, and inspire the whole community.
CHILLED HEIRLOOM PEA SOUP WITH SEASONED MOCHI COINS
This soup is a joyous celebration of Spring. Sweet, fresh peas are easy to grow and are abundant throughout the growing season. There are many different varieties of peas. Any combination will work in this recipe. Enjoy a casual outdoor meal with a friend starting with this refreshing and nurturing chilled soup.
6 cups shelled peas
2 quarts light broth
6 cups virgin olive oil
freshly ground pepper
salt to taste
lemon juice to taste
1 teaspoon cumin powder
1 package seeded mochi
½ cup arame or torn nori sheets
2 tablespoons Nori Nettle Gomasio
2 cloves garlic, pressed or grated
¼ cup cooking oil
Hawaiian black lava salt
Nori Nettle Gomasio
This is a beautiful condiment that is a mix of black, white, and green. Gomasio is often used in place of salt to add calcium and extra fiber to prepared foods. Nettles are a wild green (also known as stinging nettles) rich in iron and flavor, harvested in spring, and dried to use throughout the year. To learn more about where these plants grow, their nutritional and healing qualities, or where to purchase them, contact your local herbalist or natural food store.
dried nettle tops
hulled sesame seeds
black sesame seeds
Combine all the ingredients (in equal parts) and crush in a mortar or spice grinder. Store in an airtight glass container. Wash and drain the peas. Set aside 1 cup of peas and blend the remaining peas, broth, olive oil, and pepper with an immersion blender, or in a blender. Line a colander with a clean, thin, cotton tea towel, or several layers of cheesecloth, and strain the pea mixture. Season with the salt, lemon juice, and cumin. Refrigerate immediately or serve.
To make the mochi coins:
Preheat the oven to 450ºF. With the grater attachment of a food processor, or with a box grater, grate the mochi. Combine the mochi, arame, Nori Nettle Gomasio, Zesty Peck, and garlic. Oil the wells of two muffin pans, and distribute the mochi mixture to a ¼-inch thickness. Bake the mochi coins until puffed and beginning to brown. Brush oil on top of the coins, sprinkle with the black lava salt, and return to the oven until brown. (This total process should take less than 15 minutes.)
Chef Crystal Maderia owns the award-winning restaurant Kismet in Central Vermont, where she and her partner raise 2 children. Crystal is foremost an educator and activist dedicated to strengthening community wellness through food systems and real food nutrition. She is also the author of the recently released, New Seaweed Cookbook. Available here