The post Lazy Pea Soup with Fresh Mint & Crème Fraîche appeared first on The Peony Life.
]]>
SERVE IN A WHITE DISH TO MAXIMIZE THE POP OF COLOR
This recipe is a freaking all-star in my eyes for a variety of reasons. It’s insanely quick and simple to make and the combination of flavors is on point. I’ve never made this for someone and not had them ask for seconds and/or the recipe. That’s always a promising sign!
FROZEN PEAS ONLY TAKE 3 MINUTES TO BOIL
I’m a big ‘soup for dinner’ kind of lady and this Lazy Pea Soup with Mint & Crème Fraîche is a regular on the rotation. I usually serve this soup warm but I’ve had it chilled during a heat wave and it was a life saver! My fiancé insists this tastes better chilled so you’ll have to let me know what you think!
I would absolutely recommend making this recipe if you’re having people over and want a low stress meal. I always try to make this recipe a day or two beforehand because it tastes SO much better after the flavors have married. I’m all about low maintenance recipes when I’m entertaining.
Serve this alongside Heirloom Tomato Salad with Burrata & Balsamic Glaze, Chickpea & Avocado Salad with Herb Quartet or Lemony Orzo Salad With Asparagus & Shrimp and you’re set! A soup and salad combo has never tasted so good!
This soup doesn’t normally last long in my house. When I make soup I tend to eat it all day, everyday, until its gone. For those of you who don’t have a unnatural love for soup, this recipe freezes incredibly well.
This vegetarian recipe is my ‘little black dress’ of soup. It can be served casual or dressed up and is always consistent!
FOR A PLAYFUL TAKE ON THE CLASSIC CUP OF SOUP, SERVE IN A TEA CUP.
For a playful take on the classic cup of soup, try serving in vintage tea cups. If you would like to make this vegan, simply omit the crème fraîche or sub for unsweetened coconut cream. I’ve made this recipe vegan style before and I enjoyed it just as much.
Enjoy! xx
MAKE THIS VEGAN BY SKIPPING THE CRÈME FRAÎCHE
- 2 tablespoons unsalted butter
- 2 cups chopped leeks, white and light green parts (2 leeks)
- 1 cup chopped yellow onion
- 4 cups vegetable stock
- 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
- 1 cup chopped fresh mint leaves, loosely packed
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup crème fraîche (or sub unsweetened coconut cream to make vegan)
- ½ cup freshly chopped chives
- Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender.
- Add the vegetable stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender(frozen peas will take only 3 minutes).
- Remove the pot from heat, add the mint, salt, and pepper.
- Using an immersion blender, blend soup by hand until you reach your desired consistency.
- Whisk in the crème fraîche and chives.
- Taste for seasoning
The post Lazy Pea Soup with Fresh Mint & Crème Fraîche appeared first on The Peony Life.
]]>The post Lemony Orzo Salad With Asparagus & Shrimp appeared first on The Peony Life.
]]>
Bring this to a BBQ or Potluck this summer!
This flavorful cold salad is a perfect option for dinner on a hot summer evening or to pack along with you on a picnic. Its filling enough to stand alone as a main or can be served as a side dish. This is a great salad to bring with you to a potluck or BBQ. It will definitely be stand out among the usual macaroni, bean and potato salads.
I must disclose that I have a love/hate relationship with asparagus. Sometimes I crave it like nobody’s business; other times it makes my stomach cringe. This week I’m riding the asparagus train and love how this low calorie veg adds a nice pop of color to the salad.
Asparagus is largely produced in China, followed by Peru and Mexico. Here in the US, production is mostly concentrated in California, Washington and Michigan.
This spring vegetable is mostly made up of water, low in sodium and can be found in a variety of colors; white, green and purple. The stalks vary in thickness; indicative of the age of the plant. Asparagus is also a great source of dietary fibre, iron, and vitamin K.
To pick the best bunch of asparagus, look at the tips and the bottom the stalk. Ideally, you want the tip to be closed tightly and the bottom to look fresh. If the bottom looks dry and the top is starting to flower, it’s past its prime.
change up your weekday routine with a different salad
- 1 cup orzo
- 1 bunch asparagus, trimmed and cut into 1 inch pieces. If they are thin asparagus cut into 2 inch pieces.
- 1 lb. shrimp, peeled & deveined
- 3 cloves garlic
- 2 tbsp lemon zest
- 2 tbsp lemon juice, freshly squeezed
- 2 tbsp coconut oil
- 3 green onions(white and light green parts only), chopped
- ¼ cup dill, minced
- ¼ cup basil, minced
- ¼ cup kalamata olives, chopped
- ⅛ cup feta cheese, crumbled
- salt & pepper, to taste
- Bring a large pot of water to a boil over high heat.
- In a skillet over medium heat, cook the minced garlic+lemon zest+shrimp in 2.5 tbsp of coconut oil, stirring frequently to keep from browning.
- Season shrimp with kosher salt & freshly ground black pepper.
- When shrimp are almost cooked through, remove from heat and cool.
- Once water starts to boil,stir in the orzo and cook for 5 minutes. Add the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes.
- Drain into a mesh sieve (orzo will probably fall through a regular strainer) and rinse well in cold water.
- Transfer well drained orzo & asparagus to large serving bowl.
- Add the cooked lemon & garlic shrimp.
- Add the juice of 1 lemon+green onion+olives+minced herbs. Toss together and refrigerate.
- Ideally, refrigerate the salad for 2 hours to allow the flavors intensify.
- Serve topped with a sprinkle of feta cheese & kalmata olives.
- Season with salt & freshly ground pepper
The post Lemony Orzo Salad With Asparagus & Shrimp appeared first on The Peony Life.
]]>