Happy Mother’s Day to all my fellow mama’s out there, and soon to be moms! What a treat it truly is to experience motherhood. I think I hugged Char a little longer today, kissed her more often, and certainly smiled/stared at her for longer lengths of time, as I realized just how blessed we truly are to have her in our lives this year! OK, enough sappy stuff, and onto the real thing I’m jazzed to write about…Chilled Mint Pea Soup. YUM!!!
Now I know the description of a cold soup may not be super appetizing, but I promise you this is hands down amazing. The idea is actually mimicking an incredible honey moon dinner we had in a Paris restaurant, which to this day we still talk about quite often. They served us chilled pea soup as an appetizer one night, and we were blown away with just how green they were able to get it (as well, how delicious it tasted). Recently, I discovered the chef’s secret at getting soups to show such vibrant colors. You basically want as little broth & water as possible, and want to load the dish up with its true main ingredient, the main vegetable. Nick was so sweet this am and went out and bought my favorite breakfast fixings…smoked salmon/eggs/avocado. Additionally, as a mother’s day treat, he picked up Challah (I know we aren’t Jewish, but I am recently obsessed w/ this bread). So we used what we didn’t eat of the Challah, to make amazing baked croutons to pour in the soup. We were super hungry, so threw in our usual chicken roast (recipe: Chicken Roast), to serve with the soup, and some amazing wine to close out the great weekend.
Char had a great first week of solids. Yams are a total hit. I mean who doesn’t love yams?? I find myself eating them off her plate even, to be perfectly honest. Next, we introduced Green Peas…and we didn’t get the same loving reaction. However, I’m determined to keep trying for the next few days. She got to ride in her jogger today, and had a great time visiting with friends, and hit up the swings in the park. We must have really worn her out however, because she passed out for the night, mid bottle. This week we have a bunch of traveling, with Nick going to Boston, and Char and I hitting up Charlotte to meet her cousins, so we probably won’t post again until the weekend… Prayers to an easy flight solo with her this time around!
Enjoy your Sunday everyone!
Chilled Mint Pea Soup
Ingredients: serves 4
– 1 large bag frozen peas (approx. 3 cups)
– 1 medium yellow onion (chopped)
– 1 bunch fresh mint
– 2 cups chicken stock
– 1 thumb ginger (diced… piece of ginger the size of your thumb)
– 1 clove garlic (diced)
– 1 tsp dried parsley
– salt & pepper
– 2 tsp granulated sugar
– 1/2 cup milk
– 2-3 tbsp cream cheese, sour cream or craime fraiche
– 2 tbsp butter
– 3 slices challah
Instructions for soup:
1) Saute the garlic and onion in a saucepan over medium heat until soft, about 5 mins. Add the ginger, continue to saute for another 2-3 mins.
2) Add 2 cups of chicken broth and 1 cup cold water, bring to a boil. Add the frozen peas, dried parsley, and granulated sugar. Add a little extra chicken broth and water until peas are just covered. Bring back to a boil, simmer until peas are cooked, about 5 mins. Remove from heat.
3) Add the mint, cream cheese/sour cream/craime fraiche (to be honest, we used some chive cream cheese that we had leftover from brunch, and it was great!), milk, and salt & pepper (to taste). Blend in a food processor/with an immersion blender until smooth. Let cool on a counter, then pour into whatever bowl you’re going to serve it in, cover, and put in the fridge. Allow to fully cool, ~4-5 hours. If you don’t have that much time, put it in the freezer for a while.
Instructions for Croutons:
1) Cut challah into 1/2 inch cubes (remove crusts)
2) put into a single layer on a baking sheet, toss with extra virgin oil, salt, and pepper. Bake at 350 until toasted, ~5 mins.