Well I just spent some time in California and of course loved the warm weather. When I got back to Utah, the weather was actually better than I expected! I thought I'd post a soup recipe before Spring comes....
It is our first winter back in Utah, as we've been out of state for three years To look on the bright side I can finally make soup! (Even when I made lasagna in Las Vegas, my husband would have to take a minute before inhaling because he would have just gotten home from work, and it was warm outside.) My mom let me borrow Kelsey Nixon's latest cookbook( a star on Food Network and a member of the Church of Jesus Christ of Latter Day Saints). I made this easy soup and my husband loves it!! Its not super flavorful so if you have mild palate kids, they may enjoy this too. We've made it multiple times now and when I've had leftovers I've frozen it. (Soup freezes well in my opinion). I also like to add kale and/or spinach to this when in the blender or immersion for extra nutrition and you won't taste the difference!
Stay tuned for some birthday posts coming up from loved ones!!
Enjoy!!
Sweet Pea Soup
1/4 cup (1/2 stick) unsalted butter
1 bunch scallions, finely chopped (white and green parts kept separate)
1/2 teaspoon sugar (Chanel's note: I do less or have eliminated sometimes)
1 teaspoon kosher salt
1 1/2 teaspoons cracked black pepper
1 garlic clove, minced
4 cups low-sodium chicken broth
1 (16 ounce) package frozen petite peas (Chanel's note: it was hard for me at first to find petite peas at store, but once you know you like this recipe I buy more than one package so that I have an easy dinner on hand).
1 cup heavy cream ( could sup evaporated milk or other milks, just not as thick)
Serves 6: Prep 20 minutes Cook 15 minutes
1. In a large soup pot (I like to do my Le Cruest or large saucepan), set over medium-high heat, melt 3 tablespoons of the butter. Add the scallion whites, sugar, salt, and pepper. Cook, stirring, until just fragrant, about 2 minutes. Add the garlic and cook, stirring, for one minute. Add the chicken broth and bring to a simmer, scraping up any bits from the bottom of the pot. Add the peas and half of the scallion greens (reserving the rest for garnish.) Simmer until the peas are thawed and tender, about three minutes. Remove the pan from the heat and let cool slightly.
2. Using an immersion blender, blend the soup until it's semi-smooth but still has some texture. (Alternatively, puree the soup in batches in a standard blender).
3. Return the soup pot to medium-high heat. Add the heavy cream and stir well. Cook until the soup is warmed through, 5 to 7 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter until melted. Season to taste with salt and pepper.
4. To serve, ladle the soup into serving bowls.
Copyright "Kitchen Confidence" Kelsey Nixon 2014.
Enjoy!!
It is our first winter back in Utah, as we've been out of state for three years To look on the bright side I can finally make soup! (Even when I made lasagna in Las Vegas, my husband would have to take a minute before inhaling because he would have just gotten home from work, and it was warm outside.) My mom let me borrow Kelsey Nixon's latest cookbook( a star on Food Network and a member of the Church of Jesus Christ of Latter Day Saints). I made this easy soup and my husband loves it!! Its not super flavorful so if you have mild palate kids, they may enjoy this too. We've made it multiple times now and when I've had leftovers I've frozen it. (Soup freezes well in my opinion). I also like to add kale and/or spinach to this when in the blender or immersion for extra nutrition and you won't taste the difference!
Stay tuned for some birthday posts coming up from loved ones!!
Enjoy!!
Sweet Pea Soup
1/4 cup (1/2 stick) unsalted butter
1 bunch scallions, finely chopped (white and green parts kept separate)
1/2 teaspoon sugar (Chanel's note: I do less or have eliminated sometimes)
1 teaspoon kosher salt
1 1/2 teaspoons cracked black pepper
1 garlic clove, minced
4 cups low-sodium chicken broth
1 (16 ounce) package frozen petite peas (Chanel's note: it was hard for me at first to find petite peas at store, but once you know you like this recipe I buy more than one package so that I have an easy dinner on hand).
1 cup heavy cream ( could sup evaporated milk or other milks, just not as thick)
Serves 6: Prep 20 minutes Cook 15 minutes
1. In a large soup pot (I like to do my Le Cruest or large saucepan), set over medium-high heat, melt 3 tablespoons of the butter. Add the scallion whites, sugar, salt, and pepper. Cook, stirring, until just fragrant, about 2 minutes. Add the garlic and cook, stirring, for one minute. Add the chicken broth and bring to a simmer, scraping up any bits from the bottom of the pot. Add the peas and half of the scallion greens (reserving the rest for garnish.) Simmer until the peas are thawed and tender, about three minutes. Remove the pan from the heat and let cool slightly.
2. Using an immersion blender, blend the soup until it's semi-smooth but still has some texture. (Alternatively, puree the soup in batches in a standard blender).
3. Return the soup pot to medium-high heat. Add the heavy cream and stir well. Cook until the soup is warmed through, 5 to 7 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter until melted. Season to taste with salt and pepper.
4. To serve, ladle the soup into serving bowls.
Copyright "Kitchen Confidence" Kelsey Nixon 2014.
Enjoy!!