Just like the snack you have with beer, but in liquid form: fragrant and spicy and stick-to-your-ribs. Thanks, Japanese horseradish!
2 tbsp olive oil
2 cloves garlic, finely chopped
3cm piece of fresh ginger, grated
8 spring onions, finely chopped
(use some of the dark green parts, too)
1 x 400g tin cannellini beans, drained and rinsed
2 cups frozen baby peas
3 cups homemade chicken or vegetable stock
(or the best, least artificial version you can find)
5-6 tsp wasabi powder or paste, to taste
salt and pepper
wasabi peas for garnish (optional)
Heat the oil in a large, heavy saucepan and add the garlic, ginger and spring onions. Sauté for a couple of minutes, until it smells fragrant and the spring onions are beginning to soften. Stir in the cannellini beans and frozen peas and let cook for a minute, then pour in the stock.
Put the lid on the pot and bring to the boil. Let simmer for two minutes, or until the peas are cooked, then remove from the heat. Puree the soup with a stick blender (or in a blender or food processor) until smooth. Taste and season with salt and pepper. If you have used commercial stock it is unlikely to need much salt.
Put five teaspoons of the wasabi powder in a cup and stir in about 1/2 a cup of the pureed soup mixture to form a smooth paste. Stir this back into the soup. Taste for wasabi-ness – you can always add more!
Reheat the soup until it starts to bubble, then ladle into bowls.
Garnish with wasabi peas and serve. (Serves four)
This recipe comes straight from our special one-off publication, frankie food. Pick up a copy via our online store, or through one of our wonderful stockists.