Traditional recipes

Cheating-on-Winter Pea Soup

Cheating-on-Winter Pea Soup

Ingredients

  • 1/2 cup coarsely chopped onion
  • 3 cups (or more) low-salt chicken broth or vegetable broth
  • 8 ounces frozen peas (do not thaw)
  • 4 cups (lightly packed) sliced romaine lettuce (1/2 of medium head)
  • Crème fraîche or sour cream

Recipe Preparation

  • Melt butter in large saucepan over medium-high heat. Add onion; sauté until beginning to soften, about 3 minutes. Add 3 cups broth; bring to boil. Stir in peas and lettuce. Reduce heat to medium-low and simmer, uncovered, until peas are tender and flavors blend, about 10 minutes. Cool slightly.

  • Working in batches, puree soup in blender until smooth. Return soup to same saucepan and bring to simmer, adding more broth by 1/4 cupfuls to thin soup to desired consistency. Season with salt and pepper.

  • Divide soup among 4 bowls. Top with dollop of crème fraîche and/or bacon.

Recipe by Dorie Greenspan,

Nutritional Content

One serving contains: Calories (kcal) 151.4 %Calories from Fat 43.9 Fat (g) 7.4 Saturated Fat (g) 4.5 Cholesterol (mg) 27.2 Carbohydrates (g) 12.4 Dietary Fiber (g) 3.9 Total Sugars (g) 5.3 Net Carbs (g) 8.5 Protein (g) 8.3 Sodium (mg) 226.1Reviews Section

FFWD – Cheating-on-Winter Pea Soup

A few years ago, the Vancouver Art Gallery exhibited a piece called Ought Apartment, which consisted of a stack of apartments reaching up through the centre of the building. Each apartment was decorated in the style of a particular decade, right down to the knickknacks and the contents of the drawers and cabinets. So many of the objects (and decorating schemes) resonated for me. The fifties apartment had the same sort of ceramic fish that my grandparents hung in their bathroom, there were some questionable young adult design choices in the eighties/nineties range, and so on up through to the millenium. It was the seventies apartment that fascinated me the most – it replicated the landscape (or carpetscape, anyway) of my childhood.

Why am I telling you all this in a post that’s supposed to be about pea soup? It’s all in the colour. The olive drab of the soup was a dead ringer for the avocado green of the kitchen appliances of my youth. The house that I grew up in had orange shag carpet in the living room, and olive green appliances in the kitchen. It may seem horrible now, but in the seventies it was de rigueur. Just as Ought Apartment had, this week’s soup carried me back.

What it didn’t do was carry me back to the taste of my mother’s pea soup, which is a solidly French Canadian split pea and ham bone affair. It’s delicious, but so was this soup, made with frozen green peas and romaine lettuce and relying on nothing more than salt, pepper, and softened onions for additional flavour. I couldn’t help myself – I added thyme and a clove of garlic to the onions, a minute or two before adding the vegetable stock. My vegetable stock was almost the colour of beef broth, I think because it has some tomato paste added to it, which might explain the colour of my soup. Others have reported their soups were a bright emerald green. No matter the colour, this soup does remind me of a summer soup, even though it’s also warming and rich enough for a cold spring evening. I’d like to take another run at this recipe when it’s truly summer, with fresh peas and mint. That might bring on another attack of memories, this time of shelling peas and shucking corn for family barbeques, but I’ll deal with it when it happens.

You can find many other blogged descriptions of this week’s FFWD recipe here: Cheating-on-Winter Pea Soup

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Yummy Chunklet

I know. This week’s ffwD assignment is coeur à la crème, and next week’s is cheating on winter pea soup. However, making a decadent dessert like coeur à la crème which requires a special dessert mold large enough to feed several people would be too much restraint to ask of just one person not to consume the entire thing herself. (Don’t worry. I already own the special heart-shaped pan with perforations.) Therefore, I am making Dorie’s pea soup this week and saving the coeur à la crème for next Friday when I will have visitors in town who will happily eat the crustless cheesecake! Now, onto the pea soup!

I’ve been trying to follow a vegan diet as much as possible since the new year, and I’ve stuck to it pretty well. My obvious exception has been my weekend romps through the We Love Madeleines cookbook. So, I was pretty excited to see this pea soup on the menu, although I had to change the butter for olive oil to make Dorie’s recipe fully vegan.

I actually made the entire amount of soup because I don’t mind reheating a bowlful for later meals. I photographed the soup with bacon bits and white truffle oil but picked out the bacon before I ate it. This delicious soup wasn’t creamy, but instead, rather “drinkable” directly from the bowl! With all apologies to Emily Post, of course.

This cheating on winter pea soup was made as a part of French Fridays with Dorie, a group of bloggers who are cooking their way through Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.


Thursday, February 14, 2013

Coeur à la Crème - French Fridays with Dorie

The pregame talk at French Fridays with Dorie had me a little nervous about this dish. Luckily it turned out. Friday's challenge made a wonderful Valentine's Day dessert.

Coeur à la Crème, or heart of cream, is a deliciously light, rich dessert made with cream cheese, sugar and cream. Cream cheese is combined with confectioners' sugar, a pinch of salt and vanilla extract. Heavy cream is beaten and folded into the mixture. It is pored into a heart shape mold that has small drain holes, and allowed to solidify. It spends some time in the refrigerator and is unmolded and served with your choice of sauce.

We enjoy panna cotta in my house. It is a chilled mixture of cream, milk, sugar, vanilla and gelatin. The desserts have very similar ingredients, I was interested in seeing which one was preferred by my family. We typically serve the panna cotta with a berry coulis, I thought that I would do the same with this dessert.

I have no wonderful porcelain heart mold, nor do I want one at this point in my life. We are trying to downsize. I look at the collection of corningware that I have had since before I got married in 1986 and I contemplate giving them away. Do I really need them all? Soon it will be just the two of us for most meals. I'd like to think that I could make do with less.

Anyway, I used the colander. I lined it with coffee filters that had been moistened. Poured the whole delicious mixture into it and let it drain into a bowl. I put it in the refrigerator for 12 hours. Put a plate on the mixture and flipped it over. It lacked in visual appeal, a rounded blob complete with wrinkled from the coffee filters.

I sliced it up and covered it with the berry coulis. That helped a little.

Everyone enjoyed it. I enjoy the simplicity of the panna cotta more, fail safe easy dessert. I put one of the couers aside for my daughter who will be taking the megabus home from college to say goodbye to her beautiful yellow lab. Broken hearts are in all of our futures.


Friday, February 22, 2013

French Fridays with Dorie - Cheating-on-Winter Pea Soup

Today´s recipe for the French Fridays with Dorie group is a colorful Cheating-on-Winter Pea Soup. You "cheat" on winter when preparing this soup because you use frozen, not fresh peas for this velvety, spring colored soup.

Frozen peas are available year round, fresh garden peas, however, are in season only from early June until late July. “Petits pois” or “Small Garden Peas” are young garden peas that are picked and shelled when small, young and tender, and can be found in stores year round as frozen peas, therefore, I believe there are the best choice for this soup which calls for one pound of frozen peas in addition to an onion (I used spring onions), a few cups of stock (I used home made vegetable stock), and one medium head of romaine lettuce (I used a head of wonderfully tender butterhead lettuce instead).

This soup is prepared much the same way any cream of vegetable soup is prepared – all you are required to do is sauté the onion, add the broth, stir in the peas and lettuce leaves, simmer away, purée, garnish with some crème fraîche and serve. Voilà. It is that easy and delightful and delicious. The small peas are easy to purée and there was no need to push the soup through the strainer before serving.

In my never ending quest to find local manufacturers and producers, I finally found a regional artisan flour mill. So on my first visit there on Wednesday, I bought four different kinds of flour and could not wait to use some of the "extra strong bread flour" and bake a bread to accompany this wonderful soup. If you serve warm bread with this Pea Soup, you will have a nice winter lunch or dinner. In summer, you could also serve this Pea Soup cold, with or without a side salad.

Recipe for Cheese Bread with Garlic and Thyme

Ingredients for the Bread

  • 500 grams strong white bread flour (I used bread flour from a regional artisan flour mill)
  • 7 grams yeast
  • 1 tsp fine sea salt (I used French sea salt)
  • 2 tbsp olive oil (I used organic extra virgin olive oil)
  • 1 tbsp maple syrup (I used Grade "A" maple syrup)
  • 2 garlic cloves, crushed lightly with the flat of a knife and the heel of your hand
  • 25 grams unsalted butter, room temperature
  • 200 grams Comté cheese, grated (you could also use a different cheese)
  • a few fresh thyme leaves

  1. Measure the flour, yeast and salt into a large bowl.
  2. Mix 300 ml hand-hot water with the oil and maple syrup in a small bowl, then pour into the dry mix, stirring all the time to make a soft dough.
  3. Turn the dough out onto a lightly floured surface, then knead for a good five minutes until the dough no longer feels sticky, sprinkling with a little more flour as you need it.
  4. Place the dough in a lightly oiled bowl, cover with plastic wrap, cover with a kitchen towel and place in a warm place until the dough has doubled in volume (about an hour and thirty minutes).
  5. On a lightly floured surface, roll out the dough and fit it onto a baking sheet. Dimple the dough with your fingers.
  6. In a small bowl, mix the crushed garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme.
  7. Cover the bread with lightly oiled plastic wrap, then leave in a warm place to rise for about forty minutes.
  8. Preheat your oven to 200 degrees Celsius.
  9. Remove the plastic warp, then bake the bread for about thirty minutes or until golden and risen.
  10. Leave to cool for ten minutes, then cut or tear into pieces and serve with the Pea Soup or any other soup or salad.

Overall, this is a lovely, simple soup, perfect for winter as well as summer. I love to use ingredients that I always have on hand and make something new and delicious with them, such as this Cheating-on-Winter Pea Soup. If you would like to have an even silkier texture, than you should strain the soup through a fine mesh sieve. I can imagine that while frozen peas are wonderful in this recipe, using fresh peas in summer will be divine – but, of course, you would have to change the name of the soup to “Simply Divine Summer Fresh Pea Soup”.

To see how the other Doristas prepared this Cheating-on-Winter Pea Soup, please click here.


TasteSpotting

Here's an easy idea for breakfast, lunch or dinner: Mini Quiches. It makes the most of what's local and fresh this month.

White chocolate and nice spiced cookies

Fruit Crumble with pear and pistachio

A timely take on the Old Fashioned

Gingered Pumpkin Cupcakes with a cream cheese surprise

Pumpkin chili, a twist on traditional tailgate treats

Cranberry Citrus Cocktail

Simple and Satisfying: Stuffed Peppers

TWD: Flat Topped Blueberry Muffins

Sesame Kale Salad from Enterprise Farm

Savory and Sweet tortilla chips, homemade goodness

Roasted Salmon and Lentils

Apple and Celery Root Salad

Orange, Fennel and Spinach Salad

Ffwd: coeur à la crème for vegans

A True Lover's Chocolate Cake

Belgian-Style Breakfast Bread

Cheating on winter pea soup

Recipe for a blustery day Seafood Chowder from Cape Breton

Mimosa, a vital ingredient for celebrating any day like New Years day!

Axler's Smoked Salmon Mushroom Caps

Grilled turkey seasoned to perfection is great for entertaining.

Fresh tomato and horseradish cocktail sauce. Laced with Herbs de Provence the tomatoes are deliciously accented with the slight sweetness of basil.

Ginger and pumpkin go so well together and there is nothing so sublime as a creamy frosting to top the flavors off, especially when the treat is both inside and out!

Full of vitamins and antioxidants this winter squash heralds the end of summer and coming of comfort season. A favorite fall recipe is butternut squash pizza.

This drink is how I intend to welcome in summer's last hurrah. I love the idea of it's fresh flavors but seldom have one. What you usually find is nothing but a sugar filled ice cream/slushy amalgamation.

Mostaccioli Pasta Salad Recipe: I could live off this salad for weeks at a time. It is a terrific alternative to that pasta salad with bits of tuna.

When the days are hot, steamy and sultry this recipe fills the bill.

This blessed combination of greens, grains and proteins is as good as it gets. It is hearty enough to make ahead and leave in the fridge for a week, marinating and getting better by the day. A bowl for lunch and addition to br

Nestled on the winding country roads of a wild coast is the Prince Edward Island Distillery. Like much of what you will find on this idyllic island, the project is a labor of love, that shines throughout their product.


From Around My French Table: More Than 300 Recipes from My Home to Yours Around My French Table by Dorie Greenspan

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  • Categories: Soups Summer French Vegan Vegetarian
  • Ingredients: bouillon cubes red peppers raspberries


Friday, April 19, 2013

Spinach and Cod Roulades - FFwD

While I was making the spinach and cod roulades for French Fridays with Dorie, there were a few things that I knew for certain. I just knew that someone would love these, would put them into their repertoire of fun and tasty things to cook. I knew that someone would take a wonderful photograph. And I knew that I wouldn't be doing these things.

While I was making them, I was annoyed. I was annoyed when I pureed the perfect cod. I was annoyed when I smeared the mix on plastic wrap. I'm not sure that I enjoy cooking with plastic wrap. I was annoyed when I formed the sausage shapes. My attitude was all wrong going into this challenge.


I started by making some preserved lemons. We use a Cooking Light recipe and really enjoy having these in the refrigerator.

I decided to served the fish with the tomato sauce. It was quite tasty and easy to make.

I cracked the eggs and ever hopeful Murphy in her spring hair cut came running. She loves the sound of eggs cracking.

I pureed the lovely cod and made the spinach stuffing and formed the roulades. We liked them, however my husband and I both felt that sauteing the cod and steaming the spinach would have been just as tasty.

Sometimes I feel like I am running a flophouse. Our gradschool engrossed overspring sometimes shows up to eat leftovers. He put the fish in next week's swiss chard pancakes (which I will make again and again) and covered them with the tomato sauce and declared it one of the best things I've made so far.

This is one of fun things about the challenge. I did it, we ate it, we enjoyed it. I won't be doing it again.


Tuesday, February 15, 2011

Enjoying Dorie: Cooking from Around My French Table

My favorite cookbook of the year? EASY. In fact, this might be my favorite cookbook (and I have many). It is certainly the one that I am recommending as fast I can. I shouldn't be suprised. After all, the recipes on Dorie Greenspan's blog are always spot on. Anytime I see reference to her baking techinques, I know I am in for a treat. However, one needs just so many baking books. But, when I saw the publication of her first savory cookbook, Around My French Table, I knew I had to buy it as soon as possible. And, oh, how I love this book. I never intended to cook from it so much, but the recipes make me want to drop everything and run to the kitchen. And, in fact, each recipe is a treat. For working parents, better still, almost all the recipes can either be prepared ahead of time or can be made with minimal prep work.

Gougeres (Cheese Puffs)-I wanted to love these. But they just don't stay puffed. Needless to say, everyone who has eaten them has raved about their rich taste. They demand a redo!

Pierre Herme's Olive Sables-These are. interesting. Mixed reception, but worth trying. The texture is so wonderful that I plan to substitute citrus for the olives.

Almost Cheez-Its: Another hit at a party. As a parent, I loved that they took minutes to make and can stay in the frig or freezer until you are ready to make them. They are also just delicious.

Sweet and Spicy Cocktail Nuts-So far, the simplest and greatest success of the book. These are devoured. I have made them with almonds, pecans, and walnuts. No one can identify the use of chili powder, but it adds a subtle smokiness.

Pissaladiere-This was good. The key? Delicious and salty olives to counterbalance the sweetness of the onions.

Corn Soup-This was good, though a bit one dimensional. I far prefered it with bacon on top.

Leek and Potato Soup-Another healthy hit.

Celery-Celery Soup-Delicious. Even better with bits of bacon floating on top!

Creamy Cauliflower Soup Sans Cream-Fabulous and so easy. It will convince anyone to love cauliflower.

Scallops with Caramel-Orange Sauce-As evidence of my cooking-geekdom, I stared and grinned as the sugar melted into brown caramel. The sauce seemed to be a bit of a cooking-chemistry miracle and is wonderful. I can see it working equally as well on shrimp or even seared tofu.

Chicken in a Pot: A loved the idea of wrapping bread around a chicken. And the resulting chicken was delicious, though my bread tasted more like matzo donut. But it was lovely dipped in the stock/gravy.


Thursday, December 15, 2011

Lamb Shank Ragù with Anson Mills Grits

Photo by John Kernick

from Gourmet, October 2009
via Jeanne Milligan

For Lamb Ragù:
2 large lamb shanks (1 1/2 pounds each if possible)
rounded 1/2 teaspoon Kosher salt
3/4 teaspoon black pepper, divided
1/4 cup olive oil, divided
1 cup chopped red onion
2 large garlic cloves, chopped
1/2 cup chopped plum tomatoes
2 tablespoons finely chopped sun-dried tomatoes
1/2 cup chopped celery
1/2 cup chopped fresh oyster mushrooms or white mushrooms
1/4 cup chopped fennel bulb
1 teaspoon thyme leaves
1/2 teaspoon hot red pepper flakes
2 1/2 cups chicken stock or reduced-sodium chicken broth
1 cup Bourbon
1/2 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon mild honey
1/2 cup chopped radicchio
1 scallion, chopped

For Grits:
1 1/2 cups chicken stock orreduced-sodium chicken broth
1 1/2 cups water
3/4 cup whole milk plus additional if necessary
1/2 cup quick-cooking grits (preferably Anson Mills)
1/2-pound piece Manchego cheese (preferably raw sheep's milk)
1 tablespoon sour cream
1 teaspoon fine sea salt

Pat lamb shanks dry and season with Kosher salt and 1/4 teaspoon pepper. Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown shanks on all sides, 6 to 7 minutes, then transfer to paper towels to drain. Add remaining 2 tablespoons oil to pot, then cook onion, garlic, plum tomatoes, sun-dried tomatoes, celery, mushrooms and fennel with thyme, red pepper flakes and 1/2 teaspoon pepper, stirring occasionally, until softened, 4 to 5 minutes.

Return lamb shanks to pot with stock, Bourbon, vinegar, Worcestershire sauce, soy sauce and honey and bring to a boil. Reduce heat to low and simmer, covered, stirring and turning lamb occasionally until meat is very tender, 3 to 3 1/2 hours. Remove meat from bones, discarding bones, and skim fat from cooking liquid then return meat to pot. Simmer ragu uncovered, stirring frequently for 15 minutes or longer to get desired consistency. Just before serving, stir in radicchio and scallion.

Make the grits while ragu finishes cooking. Bring stock, water and milk to a boil in a 2-quart heavy saucepan. Add grits in a stream, whisking, then cook over low heat, uncovered, stirring frequently until grits are tender and thickened to the consistency of loose oatmeal, about 20 minutes.

Toward end of cooking, finely grate one-fourth of cheese (1 cup) and add to grits along with sour cream, sea salt and pepper to taste. Stir until cheese has melted. If grits are too thick, stir in some additional milk.

Ragù without radicchio and scallion can be made 3 days ahead and chilled. Reheat, then add radicchio and scallion.

Serve ragu over grits and top with shavings of cheese. If you can't find good grits, polenta will work almost as well (cook according to package directions, and add cheese, sour cream and seasonings as indicated above).


Watch the video: Rezept: Grüne Erbsensuppe Weihnachtsmenü - eismann Kochzeit (December 2021).