Wednesday morning we had to get up early so I made my Pea and lovage soup. Simple enough to do and absolutely delicious. You can serve it hot or cold so we had it for supper and I served it cold. I had to make a few alterations, I didn't have fresh peas for a start so I used frozen. I halved the recipe too. No crème fraîche either so I used a mixture of Philly cheese fresh cream. It worked very well and we both loved the soup. I shared the recipe with the dental Receptionist who gave me the lovage in the first place. Now I am wondering where I can obtain it other than from her. I didn't have peas to decorate with of course.
Pea and Lovage Soup
Lovage has a delicate celery-like flavour, but if you can't find it, substitute with mint. This soup is lovely either hot or chilled on a summer day
2 ½ kg fresh peas in their pods (or 900g/2lb podded or frozen), plus 8 whole pods to decorate
100 g unsalted butter
175 g spring onions
1 garlic clove, finely chopped
1 ½ liters vegetable stock
100 g crème fraîche
bunch lovage (about 10 sprigs), leaves picked (or use a small bunch mint )
olive bread, thickly sliced, to serve
1. Shell the peas, leaving 8 of the best-looking ones whole. Melt half the butter in a large pan, then gently cook the spring onions and garlic with the lid on for 5 mins, without colouring. Add the stock, bring to the boil, then add the peas and whole pods and simmer for 2-3 mins until tender.
2. Fish out the whole pods and refresh under cold water. Tip in the crème fraîche, then the lovage or mint, and blitz with a hand blender until smooth. Season to taste. Leave to cool, then chill in the fridge if serving cold.
3. If you’re eating the soup hot, bring to a gentle simmer but don’t boil. To serve, ladle into bowls, decorate each with a whole, split pea pod and serve with a stack of toasted olive bread on the side (toast your bread on the barbecue).
Source: BBC Good Food
Having made this we had lunch - finally got some artichokes this week - then headed to the bowling alley for the first day of our summer league. Place was full. Owners must be quite chuffed to have 12 lanes full. They have another 12 lanes downstairs of course. I could not bowl worth a damn, told you. Matt had one excellent game. I actually only bowled two games as my legs were hurting really badly. My bowl ahead game was better than I had been bowling all day.
We then headed out to Barrie's Asparagus farm and found they now have lots of asparagus. It has really warmed up this week. So I got a big bunch for me and some small bags for other people. One bag I gave to the younger son at the bowling alley as he has the potential to become an asparagus afficianado like someone else I know!!!
Chicken and Asparagus with Melted Gruyère
8 oz asparagus, trimmed and cut into 1-inch pieces
2/3 cup reduced-sodium chicken broth
2 tsp plus 1/4 cup all-purpose flour, divided
4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed
1/4 tsp salt
1/2 tsp freshly ground pepper
1 Tbs canola oil
1 shallot, thinly sliced
1/2 cup white wine
1/3 cup reduced-fat sour cream
1 Tbs chopped fresh tarragon or 1 teaspoon dried
2 tsp lemon juice
2/3 cup shredded Gruyère cheese
1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Add asparagus; cover and steam for 3 minutes. Uncover, remove from the heat and set aside.
2. Whisk broth and 2 teaspoons flour in a small bowl until smooth. Set aside.
3. Place the remaining 1/4 cup flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.
4. Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown, 3 to 4 minutes per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.
5. Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat, stirring, until thickened, about 2 minutes. Reduce heat to medium-low; stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined. Return the chicken to the pan and turn to coat with the sauce. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes.
Servings: 4
Source: Eating Well
Have a great day
Pea and Lovage Soup
Lovage has a delicate celery-like flavour, but if you can't find it, substitute with mint. This soup is lovely either hot or chilled on a summer day
2 ½ kg fresh peas in their pods (or 900g/2lb podded or frozen), plus 8 whole pods to decorate
175 g spring onions
1 garlic clove, finely chopped
1 ½ liters vegetable stock
100 g crème fraîche
bunch lovage (about 10 sprigs), leaves picked (or use a small bunch mint )
olive bread, thickly sliced, to serve
1. Shell the peas, leaving 8 of the best-looking ones whole. Melt half the butter in a large pan, then gently cook the spring onions and garlic with the lid on for 5 mins, without colouring. Add the stock, bring to the boil, then add the peas and whole pods and simmer for 2-3 mins until tender.
2. Fish out the whole pods and refresh under cold water. Tip in the crème fraîche, then the lovage or mint, and blitz with a hand blender until smooth. Season to taste. Leave to cool, then chill in the fridge if serving cold.
3. If you’re eating the soup hot, bring to a gentle simmer but don’t boil. To serve, ladle into bowls, decorate each with a whole, split pea pod and serve with a stack of toasted olive bread on the side (toast your bread on the barbecue).
Source: BBC Good Food
Having made this we had lunch - finally got some artichokes this week - then headed to the bowling alley for the first day of our summer league. Place was full. Owners must be quite chuffed to have 12 lanes full. They have another 12 lanes downstairs of course. I could not bowl worth a damn, told you. Matt had one excellent game. I actually only bowled two games as my legs were hurting really badly. My bowl ahead game was better than I had been bowling all day.
We then headed out to Barrie's Asparagus farm and found they now have lots of asparagus. It has really warmed up this week. So I got a big bunch for me and some small bags for other people. One bag I gave to the younger son at the bowling alley as he has the potential to become an asparagus afficianado like someone else I know!!!
Chicken and Asparagus with Melted Gruyère
8 oz asparagus, trimmed and cut into 1-inch pieces
2 tsp plus 1/4 cup all-purpose flour, divided
4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed
1/4 tsp salt
1/2 tsp freshly ground pepper
1 Tbs canola oil
1 shallot, thinly sliced
1/2 cup white wine
1/3 cup reduced-fat sour cream
1 Tbs chopped fresh tarragon or 1 teaspoon dried
2 tsp lemon juice
2/3 cup shredded Gruyère cheese
1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Add asparagus; cover and steam for 3 minutes. Uncover, remove from the heat and set aside.
2. Whisk broth and 2 teaspoons flour in a small bowl until smooth. Set aside.
3. Place the remaining 1/4 cup flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.
4. Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown, 3 to 4 minutes per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.
5. Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat, stirring, until thickened, about 2 minutes. Reduce heat to medium-low; stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined. Return the chicken to the pan and turn to coat with the sauce. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes.
Servings: 4
Source: Eating Well
Have a great day
Hi Jo - glad you got to make the lovage and pea soup - looks delicious as too the asparagus and cheese with chicken! melts ... cheers Hilary
ReplyDeleteI was very pleased with it Hilary, I had never used lovage before.
DeleteBoth recipes sound good. Pinned them for later.
ReplyDeleteCan you get lovage? Or do you grow it Denise?
DeleteI might find it at the farmer's market. I don't recall ever seeing it, but then I never looked for it.
DeleteI wonder if you can find it there Denise. I wouldn't have known what to look for anyway, looks like overlarge Italian parsley.
DeleteLovag is nice. I had some in the garden a while back but haven't been able to get it recently. I guess I should see if I can find a specialist herb nursery instead of just accepting more limited range of the big garden centres then I can try that soup.
ReplyDeleteWe enjoyed the flavour Helen. Isn't it a perennial?
DeleteGlad to hear you have an asparagus bed.
Lovage is perennial but mine died for some reason.
DeleteThat's a pity Helen.
DeleteI can eat peas mixed with a lot of other food but don't think I'd like the flavor on its own in a soup.
ReplyDeleteWell it's not the only flavour Alex, I love pea soup and have made a different one once or twice.
DeleteThe chicken and asparagus looks soooo good!
ReplyDeleteDoesn't it JoJo? Just eaten asparagus with an egg on top for breakfast. It was good.
DeleteI used to have lovage growing in the garden at my last house, but haven't seen it anywhere recently - it's much milder than celery. Nice recipe.
ReplyDeleteI've read about it in older books Fil but never actually come across it.
DeleteI've never heard of lovage. You just taught me something new Jo.
ReplyDeleteStick around Pinky, you never know what you can find out here LOL. It apparently grows in Oz, Helen above is in your part of the world although not sure how close.
DeleteI love when a soup or any meal, comes along and both parties love it. The best. I've not had this plant before.
ReplyDeleteSo do I Ivy. I have never eaten it before either.
Delete