I have one more green soup to share. This bright green soup screams “springtime” to me but it can be a wonderful summertime soup because it is also delicious served chilled. It is a classic soup in my house- I have made it for years using both fresh or frozen peas.
The fresh herbs provide the bright flavor in the finished soup. I have always incorporated fresh dill but I can imagine that it would also be delicious with basil or a combination of fresh herbs.
This recipe is adapted from Mollie Katzen’s The Enchanted Broccoli Forest. Fast, healthy, and delicious.
Yield: 5 to 6 servings
- 1 T unsalted butter
- 1 large yellow onion, minced
- 1/2 tsp coarse salt
- 1 1/2 cups vegetable or chicken stock, or water
- 4 cups peas, fresh (about 20 oz) or frozen
- 1 cup milk (low-fat or soy okay)
- freshly ground black pepper
- 3 T minced fresh dill, mint, basil, tarragon, parsley, and/or chives
- Melt the butter in a soup pot or Dutch oven. Add onion and salt, and cook over medium heat until the onion is soft, 8 to 10 minutes.
- Add the stock/water and bring to a boil. Lower the heat, cover, and simmer for about 10 minutes.
- Add the peas, cover again, and remove from the heat. Let stand for 5 minutes, or until the peas are tender.
- Purée the soup with the milk using an immersion blender, food processor, or blender, then return the purée to the pot.
- Reheat the soup very gently. Add the minced fresh herbs just prior to serving.
Note: This soup also tastes wonderful served at room temperature or chilled.
Posted in Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: basil, chives, cold soup, dill, easy, fast, fresh peas, herbs, mint, parsley, peas, quick, soup, spring, summer, tarragon, vegan, vegetarian
This quick and fresh dinner was truly springtime on a plate. It uses a combination of early spring vegetables- asparagus, peas, and scallions- which, as the author describes, makes it a “true celebration of the season.”
This recipe was adapted from the New York Times, contributed by Melissa Clark. I modified the proportions and omitted the tarragon. I also used reserved pasta water to adjust the consistency of the sauce. Loved it!
Yield: Serves 6
- 1/2 pound sugar snap peas, stems trimmed
- 3/4 pound asparagus, ends snapped
- 3 tablespoons unsalted butter
- 1 cup fresh English peas
- 1/3 cup (5 large) thinly sliced spring onion, white part only (or use shallot)
- 5 garlic cloves, finely chopped
- coarse salt and freshly ground black pepper, to taste
- 16 ounces pappardelle, fettuccine or tagliatelle, preferably fresh
- 1 cup grated Parmigiano-Reggiano, at room temperature
- 6 oz (3/4 cup) crème fraîche or whole milk Greek yogurt, at room temperature
- 1/4 cup finely chopped parsley
- 1 tablespoon finely chopped tarragon, optional
- Bring a large pot of heavily salted water to a boil over medium-high heat.
- While the water is coming to a boil, slice snap peas in half and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
- Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes.
- Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
- Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well, reserving 1 cup of pasta water.
- Transfer pasta to the skillet of prepared vegetables or to a large bowl.
- Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs.
- Thin sauce to desired consistency with reserved pasta water.
- Season generously with salt and pepper, if needed, to taste. Serve.
One Year Ago:
Two Years Ago:
Three Years Ago:
Four Years Ago:
Posted in Pasta, Quick, Recipes, Sauces, Vegetarian
Tags: asparagus, creme fraiche, dinner, English peas, fettuccine, fresh peas, Greek yogurt, green onions, Italian, pappardelle, Parmigiano Reggiano, pasta, primavera, scallions, spring, sugar snap peas, tagliatelle, tarragon, vegetarian