Summer is finally here in Oregon! The long awaited hot weather lends itself to outdoor grilling and low heat cooking methods. Who wants to heat up the kitchen when the hot weather is doing the job just fine. Lighter fare is always on the menu. Save the heavy comfort food for a cold winter day. Salads, soups and samies are what you crave. Here is a super easy, filling, yet refreshing pea soup that will provide the perfect end to a hot summer day.
Peas – n – Carrots Soup
~ Ingredients:
- 1 small sweet onion minced
- 1 tablespoon unsalted butter
- 2 cups chicken stock
- 10 oz frozen sweet peas & carrot blend
- salt & pepper (to taste)
- pinch of nutmeg
- sour cream (for serving)
- fresh cut chives or green onion (to taste and for serving)
~ Directions:
In small sauce pan over medium heat melt butter. Careful not to burn or brown butter. Once melted sauté onions until soft. Add chicken stock and frozen veggies and bring up to a low boil. Let cook for 10 minutes. Add salt, pepper and nutmeg to taste. Remove from heat and transfer mixture a cup at a time to blender (or use an emulsion blender). Use great care as mixture is very hot. Pulse blender after each addition. Add half of chives or green onion and reserve the remaining for garnish. Blend until smooth. Serve garnished with a dollop of sour cream and sprinkle with reserved chives or green onion.
~ Great with: Grilled Cheese ~ Prep Time: 15 minutes ~ Servings: 6
No comments:
Post a Comment