Discover the newest cookbook on Clever Girl's shelves: Very Fond of Food, by Sophie Dahl. We love the format that takes you through a whole year of eating seasonally, and keeping things simple. Great photos also encourage one to try something new...
Take Pea Soup--this is a perfect brunch or light lunch dish, that celebrates all of the fresh bounty of Spring. Give it a try and see what you think!
Pea, Pesto and Arugula Soup
Gather the Goods...this serves 4, and you will need:
- A large handful of fresh basil leaves
- 1 clove garlic, peeled and roughly chopped
- A few tablespoons of pine nuts
- 4 tablespoons olive oil
- 1/4 cup/25 g grated Parmesan cheese
- Salt and pepper
- 1 tablespoon olive oil
- 1 small onion, peeled and finely chopped
- 2 small zucchini, chopped
- 31/2 Cups chicken or vegetable stock
- 1 package (1 pound) frozen peas
In a large saucepan, heat the olive oil and soften the onion. Add the zucchini, then pour in the stock and simmer on low for 8 to 10 minutes. Add the peas and arugula, bring back to a boil, and cook for another 3 or 4minutes until the vegetables are tender.
Let the soup cool for 15 minutes or so and then, in careful batches, mix in a blender until you have a velvety purée. Reheat in the saucepan or serve cold, as it works either way. You can either run 4 tablespoons of pesto through the soup when you’re serving or reheating, if you are. Or, if serving cold, add it to the blender when you are puréeing the batches.
{P.S. Don't forget, the Western Springs Farmers Market starts Thursday, May 3rd.}
