Wow, a horrible, horrible rhyme – but the sentiment is true. Read on.
Lunch was mostly a repeat of what you’ve already seen from the last couple of days.
- Homemade Spring Pea Soup
- Roasted veg with Trader Joe’s Chicken Apple Sausage
- Arnold Sandwich Thin with 1 tbs Peanut Butter
So, for lack of an exciting lunch post; I’ll post the Spring Pea Soup Recipe. Hold onto your hats.
Inspired by the Spring Asparagus soup I had on Mother’s Day, I wanted to recreate a cream-less soup at home, using what I had on hand; a sad bag of frozen peas. Seriously, doesn’t EVERYONE have a sad bag of frozen peas in their freezer. Mine is typically used for icing my knees after a long run (calm down, germophobes, I wrap it in a dish towel first).
Anyway, to finally put the peas to some culinary use; I made them into this yummy and SO easy soup:
- Olive Oil for the pan or a few sprays of PAM
- 1 big garlic clove, diced
- 1 sad bag of frozen green peas (fresh would be better and prettier)
- 2 medium carrots, peeled and chopped into thirds
- 1 leek, trimmed of the dead leaves and cleaned (To clean: chop off the dead parts, leaving the light green and white parts, slice length-wise and put to soak in a big bowl full of cold water. Leeks are full of dirt, and this is the best way to get the grit out. After about 10 minutes, all the grit should have fallen to the bottom of the bowl. Give your leeks a good rinse in fresh water and they’re ready to use).
- 1/4 c. of leftover frozen scallions (perfect for throwing into soup).
- 4 cups of vegetable stock (or chicken stock if you prefer)
- Dill, Salt, Pepper to taste
Set your soup pot over medium high heat. Add your olive oil, and chopped garlic. Add a grind of fresh salt and pepper and stir the garlic so it doesn’t burn. Next, add the peas, carrots, leeks and scallions. Give everything a few hearty stirs so that the vegetables begin to cook and are coated with the olive oil/garlic mixture. Once everything is warm (about 5 minutes of stirring), add the vegetable stock and turn the heat down to medium-low. Let the soup cook down together for about 25 minutes, until the carrots are fork-tender. Use an immersion blender to puree your soup until smooth. Add a hearty sprinkle of dill, a few more grinds of fresh salt and pepper to taste. If you’re using a regular blender; allow the soup to cool, and then transfer by batches into the regular blender, blend until smooth and return to the pot. Seriously, just get an immersion blender. Serves 4
That’s it! Low-fat, soooo easy and delicious. I usually serve mine with tons of hot sauce and either a dollop of Greek yogurt or a sprinkle of cheese. Done and done.
I’ve got plans to meet a friend tonight at a new-to-me bar in town; so I’ll be back tomorrow with a report of tonight’s WWC (Work Week Cocktail)!