Robb + Jessie Married & in the Badger State

Bon Appétit!

By Jessie on 6 March 2009 tagged food with 1 comment

Last November, I subscribed to Domino Magazine. Unfortunately, I had poor timing as the magazine went under due to the lack of advertisement support. Thus, I transfered my subscription to another magazine, Bon Appétit! I must say, I am quite fortunate. My second issue arrived earlier this week but I didn’t have a chance to read it until yesterday evening while I was stuck at work until 8pm. Did I mention that I had not eaten dinner (except a few slices of delicious cheese brought to me by my prince charming - Robb?). It was probably not a good idea to read this issue filled with delicious looking spring vegetables and such.

One of the dishes that stood out to me was incredibly simple and inexpensive. (It seems that the gourmet-food magazines are focusing on their readers and writing recipes that will fit within their budget.) The photograph of the spring-green pea soup won me over. Without further ado, I give you their recipe and – what’s that?! a photograph!? Yes! A Twitter-pal of ours, @krombein offered to sell us his 50mm lens as he was upgrading. It just arrived tonight, too! (Please do us a favour and check out his website - he is a wonderful photographer!)

Green Pea Soup with Tarragon
adapted from Bon Appétit | April 2009
Prep: 30 minutes / Total: 30 minutes / 6 servings

2 16-ounce packages frozen peas (do not thaw)
2 tablespoons olive oil
1.5 cups sliced shallots
4 cups homemade chicken stock
2 teaspoons Herb de Provence
Plain, nonfat yogurt, stirred (we omitted this as we only had vanilla)

Place 1 cup peas in microwave-safe bowl; set aside.

Heat oil in heave large saucepan over medium-high heat. Add shallots and sauté until golden and almost tender, about 7 minutes. Add remaining peas, 4 cups broth, and 1 teaspoon herb de Provence; bring to boil. Reduce heat to medium and boil until flavors blend and peas are tender, about 7 minutes.

Cool slightly. Working in batches, puree soup in blender until completly smooth. Return soup to same saucepan. Bring to simmer and thing with more broth, if desired. Stir in remaining teaspoon of herb de Provance. Season with salt and pepper.

Cook reserved 1 cup pease in microwave until warm, 1 minute.

Ladle soup in to bowls. Drizzle lightly with yogurt (if you happen to have it). Sprinkle peas over as garnish.

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