This recipe was inspired by a dinner I attended more than a year ago. The special thing about that dinner is that it was in the dark – a so called “dinner at the dark”, as we all had our eyes covered during the dinner and the menu was kept a secret just until we finished with all presented meals. Dinner in the dark is one of my favorite events and I try to attend such an event at least twice a year, just to “refresh” my senses. As we cook and eat mostly with our eyes, every day, we sometimes forget to stop and feel the food, the ingredients, the spices. They become something ordinary and familiar and perhaps we loose the memory of food and its real taste.
A dinner in the dark reminds me to stop and think of the food I eat and whats in it.
At that particular dinner party a super delicious peas coconut soup was served and I immediately fell in love with it. I tried to recreate it at home and since then it have become one of my favorite meals ever. I am sure you will love it too!
Ingredients:
700 grams (25 oz) raw/frozen peas
2 small onions, chopped
Olive oil
2 table spoons curry powder
200 ml. coconut cream
800 ml. vegetable broth
Salt and pepper to taste
700 grams (25 oz) raw/frozen peas
2 small onions, chopped
Olive oil
2 table spoons curry powder
200 ml. coconut cream
800 ml. vegetable broth
Salt and pepper to taste
Heat the olive oil in a large saucepan.
Add the onions and curry and cook until colden brown.
Add the peas and stir with onions for a few minutes in order to mix well with the flavors of the fried onions and curry. Add the vegetable broth and simmer on low heat until the peas all cooked.
Remove from the heat and puree the soup with a blender. Add the coconut cream, salt and pepper and stir.
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A dinner in the dark in such a great idea to focus on the sense of taste. It must have been fun trying to identify all the flavors. I’m wondering if this could be replicated at a home dinner party. BTW. . .the soup looks delicious. Lots of flavors and textures for the senses to explore.