Tag Archives: summer soups

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. 


Leave a comment

Filed under Cooking & Recipes, Uncategorized

Chilled Cucumber Soup

We have so many cucumbers in our garden and the weather in Seattle has been so warm, this soup was the perfect answer to my delema what to do for lunch. Buttermilk is an ingredient that often tends to turn people off, but in this soup it is a perfect partner to cool cucumbers. I like regular summer cucumbers better than the store bought English variety, the flesh offers much more flavor.

Makes 8 to 10 smaller servings

5 medium cucumbers, peeled and seeded

2 tablespoons salt

1/2 cup lightly packed fresh flat-leaf parsley

6 to 8 green onions, coarsely chopped

5 tablespoons chopped chives

1/2 cup chopped fresh dill, plus extra for garnish

4 cups buttermilk

1 cup sour cream (light or regular)

1/4 cup fresh squeezed lemon juice

Fresh ground white pepper

1/2 cup thinly sliced radishes

Finely dice about 1/2 cup cucumbers, enough for garnish and set aside. Cut the rest of the cucumbers into one inch pieces, place in a colander and sprinkle with salt. Let them sit in the sink for 30 minutes, this will draw out excess liquid, then rinse with cold water and pat dry with paper towels.

Working in a few batches purée the cucumber pieces in a blender with onions, parsley, chives, dill, part of the buttermilk, sour cream and lemon juice, blend until smooth. Transfer the mixture to a large bowl add any extra buttermilk, sour cream and lemon juice stir to blend, season with salt and pepper to taste. Cover and refrigerate for at least 1 hour, even better the next day.

To serve ladle the soup into individual bowls and garnish with finely diced reserved cucumbers, remaining dill and sliced radishes.

I love to serve in glass bowls, it is so pretty when brought to th table.

Leave a comment

Filed under Cooking & Recipes, dining, Entertaining