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Now I know what I'm going to do with all the fresh peas I saw at the Santa Fe farmer's market this weekend. Clotilde at Chocolate and Zucchini has figured out a brilliant use for all those leftover pods when you're done shelling: Chilled pea pod soup. You saute the empty pods with some onion and garlic, deglaze white wine, toss in the blender and press through a food mill, add some nutmeg and chill. Voila, a cool, silky green soup the color of a summertime lake. How perfect would that be for a simple Sunday lunch, with a chunk of baguette and some good prosciutto? "peas" news and stories
A quick summer lunch of chilled pea pod soup
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Now I know what I'm going to do with all the fresh peas I saw at the Santa Fe farmer's market this weekend. Clotilde at Chocolate and Zucchini has figured out a brilliant use for all those leftover pods when you're done shelling: Chilled pea pod soup. You saute the empty pods with some onion and garlic, deglaze white wine, toss in the blender and press through a food mill, add some nutmeg and chill. Voila, a cool, silky green soup the color of a summertime lake. How perfect would that be for a simple Sunday lunch, with a chunk of baguette and some good prosciutto? Filed under: Ingredients
Slashfood Ate (8): Ways to transform unappetizing peas into nature's succulent treat
As a child, I never enjoyed eating peas. I associated them with split pea soup which I almost always found to be a nauseatingly mushy green mess. So, I was pleasantly surprised when I recently tried pea salad with radishes and feta cheese. The peas were vibrant green and had the perfect texture, not too soft or too hard. The peas were bursting with flavor.
Currently, peas are in season. Restaurants all over Manhattan have peas somewhere on the menu. Here are 8 heavenly recipes involving peas:
- Ham and Pea Pasta
- Fresh Pea, Baby Potato, and Sweet Onion Soup
- Chicken with Sugar Snap Peas & Spring Herbs
- Pea and lettuce puree with tarragon
- Pea and Mint Couscous
- Pea tendrils with crimini mushrooms and leeks
- Curried Tuna Salad with Snow Peas and Avocado
- Sugar Snap Peas With Lemon and Toasted Almonds
Filed under: Lists, Slashfood Ate, Ingredients
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Ham and Pea Pasta
I love finding quick, easy recipes for pasta (really, is there a more versatile dinner food?). I can imagine that this one it was one of the regular meals for a family over the years. It's called Ham and Pea Pasta, from the Mom's Best Recipes site, and I bet you can substitute chicken or turkey if you don't want the ham. Though I guess you'd have to change the name of it.
Filed under: Ingredients
Bacon Mac and Cheese Soup
I love find cookbooks I can actually use. A lot of cookbooks have recipes that I'll never make, so it's great to find one that has some useful, tasty recipes I can actually tackle.
The About.com Guide To Shortcut Cooking is such a book. It's a good first book for someone who wants something on the basics, and it covers everything from soups, salads, and desserts to pasta, side dishes, and appetizers (they have other guides as well, including Home Cooking and Southern Cooking). The author is Linda Larsen, and the recipe for Bacon Mac and Cheese Soup sounds great, just oozing with smoky cheesiness.
Filed under: Ingredients, Books
Fresh Pea, Baby Potato, and Sweet Onion Soup
I like to spend my mornings cruising the Maine byways, looking for farms and produce stands to put together a fresh and tasty lunch and dinner. I let the season control what is available and the daily finds are always a surprise.
This morning I came across a few nice tasty treats. Fresh green peas in the pod; firm, sweet, and an intense, summery green. Tiny, new, red potatoes the size of marbles. Sweet, green topped, early summer onions looking like fat golf balls. Farm fresh butter made from cultured sour cream and churned pale yellow and creamy with just a hint of sea salt. Local, double rich cream so thick it wouldn't even need whipping. I picked up a potted rosemary bush a deep, verdant green that I could put just outside my front door. Finally I stopped by a U-Pick strawberry field for some deep red, fat and luscious berries. I had some other items at home that would round out these items into a meal that would be full of summer flavors, filling but not too heavy.
In the summer I find I am just not as hungry as other times of the year unless I spend the day hiking or biking. I tend to eat less and much healthier, although I do like a wee bit of fat in my food to appease my craving for luxuriousness. I love soup and decided on a Fresh Pea, Baby Potato, and Sweet Onion Soup; blended into a smooth puree and with a hint of ginger, rosemary, and garlic. This would be a late lunch / early dinner that would be filling enough to last all evening; with just some fresh strawberries and cream for a dessert later in the evening.
This morning I came across a few nice tasty treats. Fresh green peas in the pod; firm, sweet, and an intense, summery green. Tiny, new, red potatoes the size of marbles. Sweet, green topped, early summer onions looking like fat golf balls. Farm fresh butter made from cultured sour cream and churned pale yellow and creamy with just a hint of sea salt. Local, double rich cream so thick it wouldn't even need whipping. I picked up a potted rosemary bush a deep, verdant green that I could put just outside my front door. Finally I stopped by a U-Pick strawberry field for some deep red, fat and luscious berries. I had some other items at home that would round out these items into a meal that would be full of summer flavors, filling but not too heavy.
In the summer I find I am just not as hungry as other times of the year unless I spend the day hiking or biking. I tend to eat less and much healthier, although I do like a wee bit of fat in my food to appease my craving for luxuriousness. I love soup and decided on a Fresh Pea, Baby Potato, and Sweet Onion Soup; blended into a smooth puree and with a hint of ginger, rosemary, and garlic. This would be a late lunch / early dinner that would be filling enough to last all evening; with just some fresh strawberries and cream for a dessert later in the evening.
Filed under: Cooking Live with Slashfood, Ingredients, How To
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