Spring and summer soups need to be light, quick and easy; it is not
the time for the heavier soups of the winter. Pea and mint soup fits
the bill here—you will be delighted by its simplicity. Sweet,
refreshing, and cooling, fresh summer peas and garden mint are a match
made in heaven. Feel free to use frozen peas if you can't get your
hands on fresh peas.
Pea & Mint Soup by Elaine Lemme https://elainelemm.com/
Ingredients
1 tablespoon extra-virgin olive oil, plus more for serving
1 ounce/25 grams butter
1 medium red onion, finely chopped
1 clove garlic, minced
5 cups/750 grams shelled fresh peas (or frozen peas), divided
1 cup/75 grams mint leaves, roughly chopped
3 1/2 cups/1 liter vegetable stock, divided
1/8 teaspoon sea salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1/2 cup/75 grams freshly grated Parmesan cheese
Steps to Make It
In a large saucepan, gently heat the oil and butter. Add the chopped
onion and cook over a gentle heat for 10 minutes or until the onion is
soft but not brown. Stir continuously to make sure the onion does not
burn.
Add the garlic and cook for another 3 minutes, again stirring.
Add 3 3/4 cups/562 grams of the fresh or frozen peas, the chopped mint
leaves, and 2 3/4 cups/750 milliliters of the stock. Cover the
saucepan with a tight-fitting lid and cook at a medium boil for 10
minutes.
Once cooked, blend the soup in a food processor, blender, or an
immersion blender to create a thick puree.
Return the puree to the pan, season with salt and pepper, and add the
remaining peas and stock. Cook for an additional 5 minutes to ensure
the newly added peas are cooked.
If using grated Parmesan cheese, place a small mound in the center of
a warmed soup bowl. Pour the warm soup around the cheese. Drizzle with
a few drops of the extra-virgin olive oil.
Serve immediately with warm, crusty bread on the side and enjoy!
Greek salad
A traditional Greek salad consists of sliced cucumbers, tomatoes,
green bell pepper ( I prefer red bell peppers), red onion, olives, and
feta cheese. This classic combination is delicious, so I stick to it,
just adding a handful of mint leaves for a fresh finishing touch.
Greek Salad Dressing Recipe Ingredients
You only need 7 ingredients to make this Greek salad dressing recipe!
Chances are, you have them all in your pantry already:
Red wine vinegar and Dijon mustard – They work together to give the
dressing a bright, tangy flavor.
Fresh garlic – For sharp depth of flavor.
Dried oregano – It gives the dressing fresh, aromatic notes.
Extra-virgin olive oil – It adds richness and mellows the sharp
vinegar and mustard.
And salt and pepper – To make all the flavors pop!
Whisk everything together in a small bowl, and season to taste. That’s it!
I am getting hungry for soup and salad now!
Love,
Sha's Favorite Paella Soup
See Recipe HERE
Summer Vegetable Soup with Turkey
See Recipe HERE
Moqueca - Brazilian Fish Stew
See Recipe HERE
Strawberry Avocado Couscous Salad with Lime Vinaigrette
See Recipe HERE
Wild Rice Combo
This recipe takes time and is definitely worth the prep. Recommend making one day prior to serving. Serves 4
1 C wild rice (buy in bulk at HEB-Central Mkt or order online from North Bay Trading Company)
3 C water
1/2 C chopped onion & 1/2 C chopped celery
Generous palmful torn fresh parsley/basil plus another generous palmful of halved cherry tomatoes
1/2 medium size bell pepper, any color, toss seeds in
1/4 c raisins & chopped green olives w/ pimentos
Salt & pepper to taste
Soak wild rice covered in water 1-2 hours, drain, cook Wild rice in 3 cups water for 1 hour, add pat of Ghee or butter, do not mess with it any during cooking. Turn heat off at 1 hour, drain any remaining liquid, cool off the stove, refrigerator once room temperature.
Once rice is fully chilled, combine with remaining ingredients and lightly dress with either option below or combo of both:
Favorite Mayo
Favorite Lemon Vinaigrette dressing
This recipe can be tweaked/adjusted to your pallet. I’ve substituted seedless black olives for green olives, substituted dried cranberries for raisins, added a palmful of diced zucchini/yellow squash, also diced sweet peppers and/or jalapeños. Be creative!Every time I make it, it’s slightly different!
Enjoy!
Jean Warren, ATX