Summer is here! The weather is finally with us. Horray horray! And talk about good timing: Our darling U.P.S. man is always eagerly awaited at Clever Girl, and today he delivered the most wonderful book. The Summer House Cookbook is full of inspired recipes to kick off this great season. The book is full of beautiful photos (after all, we want to see what it should look like) and packed with tasty, goof-proof dishes. So stop in for your copy and get cooking Summer style!As any Foodie knows, chilled soups are quite the rage now, and this sounds especially promising...
Chilled Sugar Snap Pea Soup
Serves 8
2 tablespoons unsalted butter
1 small onion, sliced
2 celery stalks, sliced
1 carrot, sliced
1 ½ pounds sugar snap peas, strings removed
6 cups chicken stock, or low-sodium canned chicken broth
2 teaspoons sea salt
6 generous grindings of black pepper
20 fresh mint leaves
In an 8 quart soup pot over medium heat, melt the butter. Add the onion, celery, and carrot and sauté until they are tender, stirring occasionally, 10 to 12 minutes. Add the sugar snap peas and the stock, bring the soup to a boil over high heat, then reduce the heat to medium and simmer until the peas are just tender, about 3 min. Add the salt and pepper and set aside to cool a bit.
Working in batches, puree the soup in a blender along with the mint leaves, until smooth. Stir and refrigerate for at least 4 hours. Before serving, recheck the seasoning and adjust if necessary.
Serves 8
2 tablespoons unsalted butter
1 small onion, sliced
2 celery stalks, sliced
1 carrot, sliced
1 ½ pounds sugar snap peas, strings removed
6 cups chicken stock, or low-sodium canned chicken broth
2 teaspoons sea salt
6 generous grindings of black pepper
20 fresh mint leaves
In an 8 quart soup pot over medium heat, melt the butter. Add the onion, celery, and carrot and sauté until they are tender, stirring occasionally, 10 to 12 minutes. Add the sugar snap peas and the stock, bring the soup to a boil over high heat, then reduce the heat to medium and simmer until the peas are just tender, about 3 min. Add the salt and pepper and set aside to cool a bit.
Working in batches, puree the soup in a blender along with the mint leaves, until smooth. Stir and refrigerate for at least 4 hours. Before serving, recheck the seasoning and adjust if necessary.
With all the great strawberries in season this is a perfect, simple way to use them...
Get-Up-and-Go Yogurt Shake
Serves 3 to 4
1 cup strawberries (about 5 medium to large), hulled and quartered
1 large mango, peeled and cut into 1-inch chunks (about 1 cup)
1 cup low-fat plain yogurt
1 cup ice
Serves 3 to 4
1 cup strawberries (about 5 medium to large), hulled and quartered
1 large mango, peeled and cut into 1-inch chunks (about 1 cup)
1 cup low-fat plain yogurt
1 cup ice
Place all of the ingredients in a blender. Puree until smooth. Serve icy cold.
Of course, a Clever Girl loves to experiment with other fruits and berries such as bananas, blueberries, and pineapple too...so make what ever sounds good to you!!!
Of course, a Clever Girl loves to experiment with other fruits and berries such as bananas, blueberries, and pineapple too...so make what ever sounds good to you!!!
Recipes from: The Summer House Cookbook
