Wintergreen Soup

• 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 cup fresh peas
• 3/4 cup 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

1. 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.
2. 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.
3. 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.
4. Using tongs, transfer the pasta to bowls. Ladle the hot soup on top. Garnish with lime wedges, basil and mint leaves and serve.

chicken, ginger, basil, green peppercorns, coriander seed, rosemary, fresh peas, brussels sprouts, lime juice, capellini, mint, salt

Taken from food52.com/recipes/20665-wintergreen-soup (may not work)