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1. Melt butter in a saucepan over medium heat. Add onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
2 tbsp Butter,
1 piece Yellow onion
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2. Add ginger and garlic and cook, stirring constantly, until fragrant, about 1 minute.
1.5 tbsp Fresh ginger,
2 clove Garlic
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3. Stir in cream-style sweet corn and vegetable broth. Bring to a gentle simmer and cook for 10 minutes to let the flavors meld.
2 can Cream-style sweet corn,
2 cup Vegetable broth
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4. Using an immersion blender, puree the soup partially, leaving some texture from the corn. Stir in coconut milk and season with salt, black pepper, and a pinch of cayenne pepper. Simmer 5 more minutes, then remove from heat and stir in a squeeze of lime juice.
Salt,
Black pepper,
0.5 cup Coconut milk,
1 piece Lime,
Cayenne pepper
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5. Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente, about 9 minutes, adding peas during the final 2 minutes of cooking. Drain well.
1.5 cup Orzo pasta,
1.5 cup Frozen peas,
Salt
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6. While the orzo cooks, whisk together olive oil, lemon zest, lemon juice, garlic, and shallot in a large bowl.
3 tbsp Olive oil,
1 piece Lemon,
2 clove Garlic,
1 piece Shallot
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7. Add the drained orzo and peas to the bowl along with white beans, mint, parsley, and parmesan. Toss to combine and season with salt and black pepper to taste.
1 can Cannellini beans,
2 tbsp Fresh mint,
0.2 cup Fresh parsley,
0.5 cup Parmesan cheese,
Salt,
Black pepper
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8. Divide the pea and white bean orzo among plates or bowls. Ladle the ginger-corn soup into small cups or bowls alongside. Garnish the soup with sliced scallions and a lime wedge.
1 piece Lime,
2 piece Scallions
By james
