Garden in the Morning, Garden in the Evening, Garden at Suppertime…

Three hours in the garden this morning.  A bit of planting, a lot of weeding and mulching.  The vegetable gardens are now as mulched as they need to be.  All the unmulched areas will soon be harvested and replanted with a second crop.

The cabbage patch...

Eggplant, tomatoes, swiss chard behind the house (the tall plant is swiss chard from last year that is going to seed to provide seed for next year...

The pepper and tomato end of the garden. I took out a patch of peas that had been harvested and added the rest of our tomato seedlings. We have about 50 tomato plants now.

Then this evening we used our peas harvested from the garden yesterday to make Spring Pea Soup.  I made savory muffins to go with it (good but not healthy at all…)

The Spring Pea Soup is adapted from Food Network (Michael Chiarello)

Spring Pea Soup

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 clove garlic, lightly crushed
  • 1 1/2 cups sliced leek, white and pale green parts only
  • 3/4 cup diced celery
  • 2 1/4 cups vegetable stock mixed with 2 1/4 cups water
  • 1/2 cup milk
  • 4 1/2 cups shelled English peas (about 4 1/2 pounds unshelled)
  • 3 tablespoons coarsely chopped fresh Italian flat-leaf parsley
  • 1 teaspoon minced fresh thyme leaves
  • 1/8 teaspoon powdered ascorbic acid (1 tablet vitamin C crushed)
  • Sea salt
  • Freshly ground black pepper
  • Sour cream, chives for topping (optional)

Directions

Heat the olive oil in a large saucepan over moderate heat. Add the garlic and let it sizzle for about 1 minute, then add the sliced white and pale green parts of the leek and celery. Stir often while cooking until the vegetables soften, about 8 minutes. Do not let them color. Then pour the diluted stock into the saucepan and bring to a simmer.

Add the milk to the vegetable mixture and bring to a simmer. Add the peas and return to a simmer. Adjust the heat to maintain a gentle simmer and cook until the peas are just tender, about 8 minutes. Add the parsley and thyme and simmer for 1 minute longer, then remove from the heat. Transfer in batches to a blender with the ascorbic acid and puree, adding more of the stock-water mixture as needed to thin the soup to a pleasing consistency. Pour soup into a bowl set in an ice bath and stir until cooled. (we want to cool it down as quickly as possible) Serve soup with optional garnishes.

Chef’s Tip: Ascorbic acid helps keep the green color in pureed herbs and vegetables. If you have vitamin C tablets on hand, just crush one with a rolling pin and add it to the mixture in the blender. Note that you’ll need a blender to puree the soup. A food processor doesn’t make it smooth enough.

I made Bacon Cheddar Muffins to accompany the soup.  They were good but not something to eat often…

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About Retired woman

retired, dealing with parents recent deaths, wondering what lies ahead with the health of my spouse, overall enjoying each day, love cooking, gardening, travel, Grandsons, family, small town life
This entry was posted in gardening, recipe, vegetarian and tagged , , . Bookmark the permalink.

One Response to Garden in the Morning, Garden in the Evening, Garden at Suppertime…

  1. Your garden looks amazing! I will have to try your pea soup recipe – sounds delicious. I am an amateur gardener (actually, my husband does most of the work – he is the one with the green thumb, but what I lack in talent I make up for in enthusiasm) and an amateur cook, so I always love trying recipes that utilize garden fresh ingredients. Thank you for sharing!

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