Spring Pea Soup

Spring Pea Soup
This is an Original Recipe.

Here's what you'll need:
A Large Soup Pot
A Blender
A Sieve

3 TBS Vegetable Oil
1 Clove of Garlic, minced.
1 1/2 C Sliced Leeks (white part only)
3/4 C Diced Celery
1 tsp Fresh minced Thyme
Sea Salt to taste.
Pepper to taste.
1 C Sour Cream (additional for garnish)
3 C Vegetarian Chicken Broth, divided + 2 1/2 C Water.
1/2 C Heavy Cream
2 - 1 pound bags of Frozen English Peas, divided.
3 TBS Fresh chopped Parsley
1 Small Onion, diced.
1/4 C Flour
1/4 C Butter, melted.

In the Soup Pot:
Oil, until Hot.
Add:
Garlic
Sauté for 1 minute.

Add:
Leeks
Onion
Sauté 8 minutes.

In a separate saucepan on Medium Heat:
Simmer the Broth.

Add:
Heavy Cream to the Vegetable Mixture.

Add:
One of the bags of Peas.

Add:
3/4 C of the Broth.

Add:
Parsley and Thyme
Continue to Simmer.

Transfer the Soup in Batches to the Blender and Purée it.
Gradually Add:
The remainder of all of the liquid.
Strain it through the Sieve.
Return it to the Soup Pot.
Whisk in the Sour Cream.
Reheat but do not boil.

Add the second bag of Peas.

In a Small Saucepan on Medium Heat:
Melted Butter
Flour
Whisk continuously to create a Roux.
Add some of the Soup Liquid and whisk until it's incorporated to create a thick Roux.
Spoon it into the Soup and Whisk Well.


Serve Hot and Garnish with Sour Cream.

Enjoy!
Peace in the Kitchen!

Better Than Bouillon

I wanted to share this Vegetarian Product that I use for Soups, Gravies, and added incredible Flavor to a variety of Recipes.

Enjoy!
Peace in the Kitchen!

Pumpkin Pie Spice

Homemade Pumpkin Pie Spice

1/4 Cup Cinnamon
2 Table Spoons Ground Ginger
1 Table Spoon Ground Nutmeg
1 Table Spoon Ground Cloves

Mix well and store in a Jar.
Use as needed for Holiday recipes.

Enjoy!
Peace in the Kitchen!

The Negg

Here's a product endorsement for the Negg from Sur La Table.

Enjoy!
Peace in the Kitchen!

Pickled Okra

I Love Okra.

Pickled Okra:

1 pound of Whole Okra
4 Serrano Chiles
1 C Water
1 C Apple Cider Vinegar
3 Cloves fo Garlic, minced.
1 tsp Turmeric
3 TBS Pepper
2 TBS Sea Salt

Clean the Okra Pods.
Pack tightly, stem side up into 2 Pint Sized Canning Jars.
Tuck 2 Chiles into each Jar.

In a Stainless Steel Saucepan:
Water
Vinegar
Garlic
Turmeric
Pepper
Salt
Whisk well.

Bring to a Boil.
Whisk again.
Divide the Brine between the 2 Jars.

Seal them and store them in a Pantry for 3 weeks.

Enjoy!
Peace in the Kitchen!

Pioneer Beans

These Beans were a staple for Wagon Train Meals that kept you full for long rides.

They were a great source of Protein for the Pioneers.

Here's what you'll need:
A Cast Iron Dutch Oven or Cast Iron Enamel Stock Pot.

16 oz. Dry Pinto Beans, washed well.
9 C Water
2 Large Onions, diced.
2 tsp  Salt
1/2  tsp   Dried Oregano
1/2 tsp  Garlic Powder
1/4 tsp Black Pepper
1 TBS  Molasses



In a Pot with 6 C Water on Medium High Heat:
Bring Water to a Boil.
Cook for 5 minutes.
Turn off the Heat.
Let them sit for one hour.

Add:
3 C Water
Bring to a Boil.
Add:
Onion
Salt
Oregano
Garlic Powder
Black Pepper
Stir well.

Add:
Molasses
Stir to combine well..
Reduce Heat to Low.
Cook for an additional Hour.

Serve Hot.

Enjoy!
Peace in the Kitchen!

Fromage Fort

Fromage Fort (literally "strong cheese") is a French Cheese Spread. It's traditionally made by blending together pieces of different leftover Cheeses, White Wine (or other Spirits), Garlic, and various Herbs. 

Blue Cheese, while one of the possible components, is usually included in small quantities, as its flavor is often stronger than other traditional ingredients.

Cheeses used in Fromage Fort include:

• Camembert
• Brie
• Swiss cheese
• Parmigiano-Reggiano
• Goat milk cheese

A typical afternoon Casse-Croûte (Snack), with our friends, in the heat of the Provençal Summer.
Anne and Jean!
I took the picture while Irene was getting the rest of the food.
This was how we spent our hot afternoons outside on the Patio.
We have so many, many years of memories with our friends in France.

Fromage Fort Spread

Lavash

Cornichons

A variety of Provençal Olives

Toasted Baguette slices

You'll need a Food Processor.

3 to 4 garlic cloves, peeled

1 pound leftover pieces of cheese, a combination of as many hard and soft varieties as you desire (like Brie, cheddar, Swiss, bleu, mozzarella or goat), trimmed to remove surface dryness and mold.
1/2 cup dry white wine or vegetable broth or a mixture of both
1 teaspoon freshly ground black pepper
Salt, if needed 

In the Food Processor:
Garlic
Pulse a few times until coarsely chopped.
Add:
Cheese
Wine
Salt  (not necessary if you use a variety of salted Cheese) and Pepper to taste.
Process for 35 to 45 seconds. The Cheese should be Creamy but still have texture.

Transfer to a Crock.
Cover with Plastic Wrap.
Refrigerate until ready to use or at least 30 minutes.

Serve with:
Crackers
Toasted slices of Baguette Bread.
Lavash Bread
Bread Sticks
A variety of Vegetables.

Serve accompanied with:
Cornichons
A variety of Olives
Peanuts
Rosé on the Rocks!

Enjoy!
Peace in the Kitchen!