Sunday, July 08, 2007

English Pea and Mint Soup, Pasta Genovese

Dinner 7/8

English Pea and Mint Soup

Pasta Genovese
(adapted from Jamie Oliver)

When the temp hits 90°+, it's time to break out the cold soups -- and the classic English Pea and Mint soup fit the bill perfectly... very refreshing.

The basic recipe is to sweat diced onions and garlic in soy margarine, add a bit salt and pepper, then a tablespoon or so of flour. Meanwhile poach about a 1/2 lb. of English peas in 3 cups of veg stock. Add the peas, stock along with 3 tbs. of finely chopped mint and 1/4 head of Romaine or Boston lettuce to the onion mixture and bring to a gentle boil, then simmer for 10 minutes. Puree the whole thing, let it come to room temp (or put it in a container and rapidly cool in an ice bath) and refrigerate for at least an hour, but longer is better.

Not necessarily green, but beautiful...

Two things we have an abundance of this year are Mint and Basil. Plus there was a large container of fettuccine from last night, so we dipped into the "things to do with leftovers" file again and made this pesto based dish from Jamie Oliver that combines potatoes, green beans, fettuccine and pesto (basil, garlic, salt, pine nuts and olive oil). It's all done in one large pot which also cuts down on the clean-up.

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