Sunday, April 25, 2010
A seriously good, much needed get together with some friends this past Saturday. I made soup and salad with a nice quick bread on the side. I will share the bread recipe with you soon, I promise. I may have to make it again to get a picture because my husband is doing one of his magical disappearing acts, with bread.
My daughter, the four year old, whole heartedly believes that my husband is quite capable of disappearing. And my seven year old mostly believes it too, I think. For one, I am always saying that he is doing a disappearing act because when it comes time to do dishes, you turn around and he is gone. I always ask, did Daddy disappear again?
When he takes them upstairs to do nightly bed time rituals he plays a game of hide and go seek. He hides in his favorite spot and they never can find him. He told them, I disappear, that's why you can't find me. My seven year old told our neighbors daughter on the bus ride home that her Daddy can disappear. My neighbor had asked me if she can some and observe his vanishing act as well. Inside I just had to giggle, if you only knew how often he disappears. He can make a lot of food disappear as well.
I found this recipe on Pinch My Salt. A really ncie blog with lots of yummy pictures and recipes. I am so glad that she made this recipe quite by chance. We sure loved it. I did alter it a tad so make sure you check out hers as well.
Edamame and Pea Soup with Herbed Lemon Cream
adapted from this recipe at Pinch My Salt
1 onion, diced
1 celery stalk, diced
1 tablespoons olive oil
1 tablespoon butter
3 cups shelled edamame
1 cup green peans
5 cups chicken or vegetable stock
1/2 cup chopped chives
salt to taste
Heat olive oil and butter in a large pot over medium heat. Add onion and celery and cook until softened and just starting to brown. Stir in edamame and peas then add chicken or vegetable stock. Turn heat up and bring mixture to a boil. Reduce heat to low and simmer for 20 minutes. Meanwhile, make the lemon cream (recipe below).
After soup has simmered for 20 minutes, remove from heat and allow to cool for a few minutes. Puree the soup in a blender until completely smooth. Return to the pot and reheat, if necessary. Serve soup with a spoonful of herbed lemon cream on top and a sprinkle of chives.
Yield: 6 servings
Herbed Lemon Cream
1/2 cup sour cream or crème fraiche
1 tablespoon chopped fresh dill
2 tablespoon chopped dried mint
zest and juice from 1/2 a lemon
Whisk ingredients together and chill for at least 30 minutes.