This week’s weight loss…(cough) uh, well, I think I must have commitment issues.
Actually, let me blame it on the fact that I decided to clean out my freezers. (I have the one attached to the fridge and an upright freezer in my garage)
I tend to let these get out of control and end up throwing stuff away with major freezer burn! Hence my decision to inventory, organize, use or chuck out all the frozen treasures in my freezer. I guess I made some cookies a while ago, (I used my cookie scoop to scoop out and then freeze individual cookie dough balls for baking later- usually a nice idea if you don’t want to eat all the cookies at once) I thought, heck, I’ll bake some, and they were good- wait, really good. TOO Good. I ate a few… dozen over about 3 days (I’m sorta exaggerating… sorta). I know. But at least they are gone now. I am sure I will do better this coming week.
The recipe I wanna share is some dang good pea soup. This recipe is simple and great! Usually pea soup is not my favorite but this is light and fresh tasting, not overcooked and yucky. (original recipe from Martha)
Kids will… okay, may eat this… mine did, and she loved it!
Fresh Pea Soup
3 tablespoons unsalted butter 1 medium yellow onion, chopped 1 leek, well cleaned and finely chopped 1 rib celery, chopped 1/2 cup flour 8 cups chicken broth ( **or vegetable broth for vegetarian recipe) 1 1/4 pounds fresh, shelled English peas (or frozen bagged peas) Coarse salt and freshly ground pepper 1 cup whole milk (with added 1/2 cup nonfat powdered milk for extra creaminess) Sugar
Directions: Melt butter in a large saucepan over medium heat. Add onion, leek, and celery, and cook until soft. Add flour and stir till combined. Slowly add broth while whisking to keep from making the soup lumpy; bring to a boil. Reduce heat and simmer, 10 to 15 minutes. Remove from heat.
(***This is the important part that keeps it tasting fresh!! The ice water bath!) Prepare an ice-water bath. Fill another large saucepan with water and bring to a boil over high heat. Add salt and return to a boil. Add peas and cook until tender, about 5 minutes- don’t over cook. Drain and immediately transfer peas to ice-water bath to cool. Drain and add to saucepan with vegetables and stock.
Working in batches, puree the soup in a blender or food processor (Warning: Use the lid and cover with a towel before starting to keep from spraying hot liquid everywhere!!) Return to saucepan. Add milk and place saucepan over low heat. Season with salt, pepper, and sugar.
Serve immediately! Enjoy! I like to make a large batch and freeze single servings in freezer bags, laid flat to freeze for easier storing.
Also, if pea soup doesn’t sound good to you, I suggest you eat this cuteness up! (Your welcome!)
Okay then, what are you cooking people?
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Cassity Kmetzsch started Remodelaholic after graduating from Utah State University with a degree in Interior Design. Remodelaholic is the place to share her love for knocking out walls, and building everything back up again to not only add function but beauty to her home. Together with her husband Justin, they have remodeled 6 homes and are working on a seventh. She is a mother of four amazing girls. Making a house a home is her favorite hobby.