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Archive for March, 2014

It has been the longest and coldest winter ever! Aside from a warm blanket, a good furnace that spews hot air (70 degrees to be exact), and tea… a bowl of soup is always a good remedy for a cold day. So… I have been making a lot of soup lately. One of my favorite finds has been a pea soup from the blog called My New Roots.

Julia decided to be a vegetarian, so I have been trying to find protein alternatives to include in her diet. From my research I found that peas are one of the highest protein vegetables out there. Who knew! And luckily, peas are one of Julia’s favorite vegetables. When I found the pea soup recipe, I was excited and hoped that it was going to be a keeper.

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The soup is not only good, and Julia loves it, but it is also one of the easiest soups to make. It only requires a few ingredients… peas, parsley, lemon zest, chicken stock, onion, garlic, and olive oil. To make the soup, you simply sauté the onion and garlic with some salt and pepper until soft. You then add the peas and ~4 cups of your best chicken broth. You boil it until the peas are a bit cooked (I cook it much longer than what the recipe requires since uncooked peas can cause stomach aches… for me at least). Once the peas are cooked, you add the parsley and the lemon zest and cook it for a little more until the parsley wilts a bit. To finish it off, you blend it using a hand blender or a regular blender and drizzle a bit of olive oil. That’s it!

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I have modified the recipe a little bit every time I have made it. The first time I made it, I did not have lemon so I used lime zest instead. I have tried both and I actually like the flavor of the lime zest more than the lemon zest, so I have been using lime zest ever since. I experimented with the soup thickness, since I like it on the thick side. I found that using 2 bags of frozen peas (I use the Wegmans Organic Peas… they are super sweet!) and about 3 1/2 cups of broth is best. If you like the soup on the thinner side, use more broth or less peas. Also, if the soup is too thick, you can always add more broth when blending, as the recipe instructs. The recipe also requires a fair amount of parsley. I have never used the full amount. I thought that it was way too much for my taste, but if you love parsley, go for it. Also, this past time I made it, I decided to add some spinach to it. It worked really well so I will definitely include it from now on.

Yesterday the temperature was in the 40s and today it is going to be in the 50s. I really hope that this is the beginning of the warmer weather. Although, I think that this soups is also good cold, especially since I just realized that the recipe’s name is “Chilled Parsley and Pea Soup“… HA! And I also have a recipe for this amazing watermelon and tomato gazpacho. Who says that soups are not good in the summer too.

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