Spring Peas

First, we’ve got to apologize.  We’ve been absent.  Very absent.  You see the 416expats went back to the 416 (and the 705 and the 519) to see family (new nephews!), friends (new baby friends), and food (why hello there Ruby Watchco!).  It was an amazing few weeks at home but now we’re back and ready to blog.  So please accept our apologies.  We’re really sorry!

There’s something about Canadian decor magazines.  You’re either a Style at Home girl (or guy!) or you’re a Canadian House and Home girl (or guy!).  Growing up my mum always had Canadian House and Home.  Naturally when I got married a subscription to Canadian House and Home soon arrived on my doorstep (Thanks Mum!!).  While I’ve browsed girlfriends copies of Style at Home and particularly enjoy their less or more feature, I remain an advocate of Canadian House and Home.  This year, my mum sent my subscription to the UK.  Despite some confusion with the mailing address resulting in me receiving my January 2011 issue in May 2011, I think the kinks have been worked out and we’re back on solid ground.  The aforementioned May issue contained a fabulous recipe for pea soup.  This is not your usual cook in the slow cooker for days on end soup. This is a really quick and delicious, bright green and gorgeous Spring pea soup.  Check it out!

Melting butter...holds such promise eh?

Roughly diced green onions

Cooking it all together

Could use a garnish...maybe some peas and a spoon of Greek yoghurt?

Green Onion and Pea Soup – Adapted from May 2011 Canadian House and Home Magazine

1 tbsp butter
8-10 green onions, roots and dark greens removed, reminder chopped into a rough dice
4 c vegetable stock
3 1/2 c frozen sweet peas, fresh ones if you’ve got them!
zest of one lemon
1 tbsp sherry vinegar – I used rice wine vinegar instead and it was great!
salt and pepper

Melt the butter in a large sauce pan.  Add the onions, stir, and cook until soft (a few minutes).  Add the stock, bring to a boil.  Add peas, reduce heat to a simmer, cook for 5 minutes.  Remove from the heat, add the lemon zest and vinegar.  Blend with an immersion blender until smooth.  Season with salt and pepper.  Serve hot or cold (will need to chill for ~4 hours).

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One thought on “Spring Peas

  1. mmm… spring peas. there’s a similar recipe I have from a cookbook I brought back from Paris, with just 3 ingredients:
    500g petits pois (frozen or not)
    500ml almond milk
    salt to taste
    You just heat the milk until it bubbles, add the peas, let it return to simmer, salt it, then immersion-blender it.
    Glad you made it back over the pond, too bad we didn’t really see each other while you were here, but there were probably a million-and-one people to see! 🙂

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