Tag Archives: recipes

Pea, mint and spring onion soup

We had the wonderful opportunity to spend a week cruising along a canal in France. The chef on our boat prepared this wonderful fresh peas soup, she was kind enough to share it with me. Now that I would like  to share it with all of you.

Serves 8 for first course

 2 tablespoons of  butter

2 tablespoons of olive oil

1 bunch, about 8, spring onions or green onions plus a few extra for serving

2 white potatoes, cut into small dice

2 one pound packages frozen petite peas, 32 ounces, if you use fresh peas from the market they may need a longer cooking time since the starch is often much higher in fresh peas. I say use the frozen peas then you k ow the end result will be perfect. 

1 cup fresh mint chopped 

8 1/2 cups of vegetable stock

Heat olive oil and butter when melted add potatoes and chopped onions. Saute without browning, about 5 minutes. Stir in stock and simmer about 10 minutes until potato is tender. 

Stir in peas, bring back to a boil and cook 3 minutes until just done. Remove pan from heat add mint leaves. Allow to cool slightly then purée in blender or food processor. Serve warm with a Parmesan crisp along side and a few finely minced mint leaves on top along with a few chopped chives or fine minced greens from onions.

PARMESAN  CRISPS are quick and easy to make or you can buy them at a specialty grocer. 

Line a baking sheet with parchment or use a Silpat 

Grate 1 cup of Parmesan cheese,  divide the cheese into 8 long strips on prepared baking sheet. Place under broiler or in oven at 400 degrees for 1 minute or until cheese is melted and lightly golden. Lift from baking sheet while still warm and flexible, allow to cool and serve with soup. 


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Pumpkin Peanut Butter Soup

10 servings

8 tlb butter
2 tlb olive oil
2 carrots   peel and chop
2 leeks – white part only chopped
1/3 cup onion chopped
2 cups sweet potatoes – cooked
4 cups pumpkin (canned)
1 cup smooth peanut butter
2 cloves garlic diced
2 tsp cardamon
1 tsp salt
1 tsp ground white pepper
6 cups chicken stock (more if soup is too thick)

 Cut sweet potatoes in 2” pieces and boil until tender.

Cool, peel and dice.

Saute carrots, leeks, onion, and garlic until soft  (4 mins), add sweet potatoes, pumpkin, stock.  Simmer 5 mins.

Add peanut butter, stir to blend.

Add cardamom, salt, pepper , simmer 25 minutes.

Puree, serve warm

Garnish –diced peanuts, diced candied ginger, chopped parsley

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Recipe Spotlight: Seared Pork Cutlets with Green Garlic Salsa Verde

When reading the New York Times a couple of weeks ago I came across this recipe for a green garlic salsa. Since we have a garden full of green garlic in the spring, I tried this recipe. I have also made it now with regular garlic that is dried and had good success.

I sliced the small pork tenderloin in about 3 inch pieces and cooked them on my grill pan. The end result was a great tender piece of pork with just the right amount of spice from the salsa.

Note:  If you use dried garlic the end result is stronger so you may want to only use 5 or 6 cloves so the salsa does not over power your pork.


Time:  25 minutes
Yield:  4 servings

¼ cup chopped parsley
3 tablespoons chopped mint
2 tablespoons finely chopped garlic chives or regular chives
2 tablespoons finely chopped green garlic
1 tablespoon lemon juice
1 teaspoon kosher salt, more as needed
1/8 teaspoon chile flakes
½ cup plus 1 tablespoon extra virgin olive oil
4 8-ounce boneless pork loin chops, butterflied (1/4-inch thick)
Black pepper, as needed

Combine the herbs, garlic, lemon juice, 1 teaspoon salt and chile flakes.  Stir in ½ cup oil.

Season the meat with the salt and pepper. Heat a large skillet over high heat.  Add the remaining tablespoon oil and reduce heat to medium-high.  Add the pork and cook without moving, 3 minutes. Flip and cook until meat is just cooked through, about 3 minutes more.  Let rest 5 minutes before serving,      topped with salsa verde.

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