I'll share my recipe, if you'll share yours, May 20, 2011

12 years ago

Fresh Pea and Mint Soup

Bon AppÃ¯Â¿Â½tit

yield: Makes 10 servings

In this pretty soup, sweet fresh peas are enhanced with a bit of mint.

Ingredients

2 tablespoons olive oil

1 2/3 cups chopped shallots (about 6 very large)

2 garlic cloves, minced

8 cups shelled fresh peas (from about 5 pounds peas in pods) or two 16-ounce bags frozen petite peas, unthawed

5 1/2 cups (or more) low-salt chicken broth (preferably organic)

1/4 cup chopped fresh mint plus additional for garnish

Preparation

Heat oil in heavy large pot over medium heat. Add shallots and garlic. SautÃ¯Â¿Â½ until tender, about 7 minutes. Add peas and stir 1 minute. Add 5 1/2 cups broth and bring to simmer. Cook until peas are very tender, about 8 minutes.

Cool 15 minutes. Puree soup and 1/4 cup chopped mint in batches in blender until smooth. Return to same pot; thin with more broth by 1/4 cupfuls, if desired. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.

Rewarm soup over medium-low heat. Season to taste with salt and pepper. Ladle into bowls; garnish with additional mint.

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Comments (3)

Jasdip
12 years ago
Garlicky Chicken Thighs in Red Pepper Sauce (Fine Cooking)
This got lots of good reviews, and breasts can be substitued

2 Tbs. olive oil
8 bone-in skin-on chicken thighs (about 3 lbs.), trimmed of excess fat and skin
Kosher salt and freshly ground black pepper
6 cloves garlic, smashed
2 tsp. fresh thyme leaves
1 cup lower-salt chicken broth
3 jarred roasted red peppers, drained and cut into 1-inch strips (1-1/2 cups)
1 medium russet potato, peeled and cut into 3/4-inch dice (1-1/2 cups)
1 Tbs. sherry vinegar
Crusty baguette for serving

Position a rack in the center of the oven and heat the oven to 425F.

Heat the oil in a large, oven-proof saute pan over medium-high heat until it's shimmering. Sprinkle the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper. Add half the thighs to the pan, skin side down. Reduce the heat to medium, and cook without touching until the skin browns and easily releases from the pan, about 3 minutes. Turn and cook for 1 minute.

Transfer to a large plate. Add the remaining chicken, brown and transfer to the plate. Add the garlic and thyme to the pan and cook until the garlic is lightly browned, 2 to 3 minutes.

Add the chicken broth, red peppers, potato, and sherry vinegar to the pan, and bring to a boil. Remove from the heat, return the chicken to the pan skin side up, and place in the oven.

Braise the chicken, uncovered, until the potato pieces are tender and the chicken is completely cooked through, about 30 minutes. Serve with the baguette for soaking up the broth.
patti43
12 years ago
Daisy at TMH posted this recipe and it's really good with fish, but it's good on sliced tomatoes, too!! It lasts (if you don't eat it all) for quite a while in the frig.

DAISYÃ¯Â¿Â½S GARLIC DILL MAYO (Daisy@TMH)

1 cup Hellmans' mayo
2 garlic cloves, pressed or minced fine
2-1/2 teaspoons fresh lemon juice
2 teaspoons minced fresh dill (or to taste - I like lots)
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper

Mix together. Keeps for months in the fridge in a tightly closed container.Great for low carb diets: there are 0 carbs in this. Yield: 1 cup
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Lemon pepper green beans

1 pound fresh green beans, rinsed and trimmed 2 tablespoons butter 1/4 cup sliced almonds 2 teaspoons lemon pepper
Directions
Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain.
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I'll share my recipe, if you'll share yours, May 20, 2011

Comments (3)

Jasdip

patti43

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glenda_al

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